Prawn Paste Pork Ribs

30 mins



Similar to Har Cheong Gai, these deep fried till golden pork ribs are moist, succulent and infused with the prawn paste. By marinating the ribs with prawn paste and lemongrass overnight, the ribs become tenderised and each bite is full of umami flavours. A definite pleasure for folks of all ages.
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Adjust Servings
600g Pork Ribs
4tbsp Shrimp Paste
1tbsp Oyster Sauce
2tbsp Sesame Oil
3tbsp Chinese Wine
1tsp White Pepper Powder
3stalks Lemongrass
5clove Garlic
6tbsp Plain Flour
6tbsp Potato Starch



Marinate pork ribs with shrimp paste, oyster sauce, sesame oil, Chinese wine, white pepper powder. Mix well.
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Add in crushed lemongrass and garlic. Let pork ribs marinate for at least 2 hours in a bag. (Best overnight)
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In a bowl mix, plain flour and potato starch.
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Coat marinated pork ribs in flour mixture, evenly. Lay them on a plate. (Do no stack)
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In a pot, heat up oil.
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Deep fry pork ribs on high heat (180°c) for 2 minutes.
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Lower the heat and continue frying at medium heat for 6 minutes. (Till pork ribs are golden brown).
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Remove pork ribs from oil and lay on a tray with paper towel.
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