Prawn Paste Pork Ribs – 蝦醬炸肉排

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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  • Servings: 3

  • Time: 30 mins

  • Skill: Easy


  1. 600g Pork Ribs

  2. 4 tbsp Shrimp Paste

  3. 1 tbsp Oyster Sauce

  4. 2 tbsp Sesame Oil

  5. 3 tbsp Chinese Wine

  6. 1 tsp White Pepper Powder

  7. 3 stalks Lemongrass

  8. 5 clove Garlic

  9. 6 tbsp Plain Flour

  10. 6 tbsp Potato Starch


  1. Marinate pork ribs with shrimp paste, oyster sauce, sesame oil, Chinese wine, white pepper powder. Mix well.

  2. Add in crushed lemongrass and garlic. Let pork ribs marinate for at least 2 hours in a bag. (Best overnight)

  3. In a bowl mix, plain flour and potato starch.

  4. Coat marinated pork ribs in flour mixture, evenly. Lay them on a plate. (Do no stack)

  5. In a pot, heat up oil.

  6. Deep fry pork ribs on high heat (180°c) for 2 minutes.

  7. Lower the heat and continue frying at medium heat for 6 minutes. (Till pork ribs are golden brown).

  8. Remove pork ribs from oil and lay on a tray with paper towel.

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