Szechuan Salt and Pepper Spareribs Recipe

 

Ingredients:

2 lb pork spareribs, cut into individual ribs

2 tbsp Sichuan peppercorns

2 tsp salt

1/2 tsp five-spice powder

2 tbsp soy sauce

1 tbsp Shaoxing wine (or dry sherry)

2 tsp sesame oil

1 egg

3 tbsp flour

Oil for deep frying

Scallions for garnish

Instructions:

1. Marinate the ribs:

Soak the ribs in water for 30 minutes, then drain.

Dry roast the Sichuan peppercorns in a pan until fragrant, then grind into a powder.

Combine the ground peppercorns, salt, five-spice powder, soy sauce, Shaoxing wine, and sesame oil in a bowl.

Coat the ribs with the marinade, cover, and refrigerate for at least 3 hours, ideally overnight.

2. Prepare the batter:

Remove the ribs from the fridge 30 minutes before cooking.

Mix the egg and flour in a bowl to form a smooth batter.

Add a little water if needed.

3. Fry the ribs:

Heat oil in a deep fryer or pot to 180°C.

Dip the marinated ribs into the batter, then carefully lower them into the hot oil.

Cook for 5-6 minutes until golden and crispy.

Remove the ribs and drain on paper towels.

4. Serve:

Garnish with chopped scallions and serve hot.