Chinese · Dinner
Crispy Fried Lamb Ribs
Bone-in lamb ribs are marinated in soy sauce, Shaoxing wine and five-spice, dusted in a cornstarch-flour coating, then double-fried until the skin shatters and meat pulls easily from the bone. Served with a Sichuan peppercorn salt dip and scallion for a Chinese takeaway-style plate.
$7
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
667Calories
40.2gProtein
46.8gFat
22.1gCarbs
0.9gSugar
1.4gFiber
1182mgSodium
165mgChol
12.1gSat Fat
548mgPotassium
71mgCalcium
3.9mgIron
2.4mcgVitamin B12
8mgVitamin C
gluten-free-adaptable
protein-rich
spice-route
hidden-gems
Instructions
1
Prep
Cut the lamb ribs into 2-inch pieces, pat dry, and mince the garlic.
2
Marinate
Toss ribs with soy sauce, Shaoxing wine, minced garlic, and five-spice; chill 60 minutes.
3
Dredge
Whisk cornstarch, flour, and baking powder together, then coat the marinated ribs evenly.
4
Fry
Heat oil to 325°F (165°C) and fry ribs 8 minutes, turning occasionally, until pale gold and cooked through.
5
Fry
Raise oil to 375°F (190°C) and fry 3 to 4 minutes until deep golden brown and crackling; work in batches.
6
Plate
Toss hot ribs with ground Sichuan peppercorn and salt, pile onto a plate, scatter with sliced scallion and chili.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 17 oz480g, bone-in lamb ribs, cut into short 2-inch pieces
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp shaoxing wine
- 4 cloves4 cloves garlic
- 1 tsp1 tsp chinese-five-spice
- 1/2 cup60g cornstarch
- 4 tbsp32g all-purpose flour
- 1/2 tsp1/2 tsp baking powder
- 2 cup480ml vegetable oil, for frying
- 1 tsp1 tsp sichuan-peppercorn
- 1/2 tsp1/2 tsp salt
- 22 scallion
- 11 chili-fresh
