This dish is very similar to "Nam Yu Pork", where pork ribs are marinated with fermented red beancurd, deep fried till golden brown these pork ribs are moist, succulent and delicious! Deep Fried Pork Ribs with Shrimp Paste. Filled with umami taste, this recipe can be used for fried chicken as well 😉
Get the fermented shrimp paste online at www.chaihuathin.com and we'll deliver them to you!
INGREDIENTS USED
- Pork Ribs (we used about 700g +/- here)
- Yuen Yick Brand Shrimp Paste (1 tbsp)
- Nv Er Hong Cooking Wine (Any aged cooking wine will be best)
- Lemongrass
- Multipurpose Flour
- Oyster Sauce
- Sesame Oil
- Pepper
- Bentong Ginger Powder
- Minced Garlic
COOKING METHOD :
- Chop lemongrass to mini bite sizes. Please use a pestle mortar to pound them after, this will increase the taste of the lemongrass.
- Clean and pat dry the pork ribs. In a bowl, add in 1 tbsp of Yuen Yick brand shrimp paste, aged cooking wine, oyster sauce, pepper, sesame oil, lemongrass, and minced garlic. Mix them thoroughly and let it marinate overnight. If you do not have time, please marinate for a minimum of 2 hours.
- Pour the multipurpose flour in a bowl or a tray and dip each marinated pork ribs thoroughly before deep frying.
- In a wok or a deep frying pan, pour in cooking oil. Make sure there is enough oil to submerge the pork ribs. With high heat let the cooking oil heat up till it's bubbly (an indication the oil is hot enough for deep frying).
- Once the oil is heated, lower down the heat and place the pork ribs in to fry. Fry till golden brown.
- Let it cool down slightly before serving. We recommend to serve with a dash of lime and Thai chilli sauce!