Saw this special recipe in a cookbook that I had bought recently. Usually we used Sambal Paste to cook either Seafood like for eg: Prawn, Squid or Fish. Sometime we also used it for Sambal Chicken. But I had not taste or heard using sambal to cook pork ribs. So I decided to give it a try. The ingredients are quiet straight forwards and to my surprised it actually doesn’t taste as hot as it look like….. Overall it’s a good try on this recipe for those who like sambal sauce, can give it a try on the Prawn Sambal Spare Ribs.Ingredients:
600g Spare Ribs(abt 16 2” pieces)
1 Teaspoon Chopped Shallot
1 Tablespoon Chopped Garlic
1 Tablespoon Chopped Spring Onion
150ml Chicken Broth/Water
Marinade:
½ Tablespoon Light Soy Sauce
1 Teaspoon Of Sugar
1 Tablespoon Custard Powder
1 Tablespoon Cornstarch
1 Egg White
Seasonings:
½ Teaspoon Salt
1 Tablespoon Sugar
3-4 Teaspoon Bottle Prawn Sambal
2 Tablespoons Oyster Sauce
Methods:
1. Wash and drain the spare ribs then mix with marinade and marinate for at least 30 minutes.
2. Coat the marinated ribs with some cornstarch and deep-fry in hot oil until golden brown, remove and drained.
3. Preheat a pan with about 1 Tablespoon of oil and add in the chopped shallot and garlic and stir-fry till fragrant.
4. Pour in chicken broth and seasonings, cook over high heat until the sauce is thicken.
5. Blend in pre-fried spare rib pieces and keep stirring until the rib pieces are well coated with the sauce.
6. Remove from the heat, sprinkler with chopped spring onion and serve hot.
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