We used to cook lamb breast ribs by steaming them with chili bean sauce. But hubby is getting sick of this way, so I decided to try deep fry.
I had have deep-fried pork ribs lot of times before. Although deep-fry is a bit of wasteful on oil and probably not very healthy, but it’s really delicious. Husband loves it and so do I. I wondered how it would taste like if I do the same with lamb breast ribs.
Here is the way how I did it with photos for each step.
1) marinade lamb breast ribs by adding finely chopped ginger, garlic, salt, pepper, chili powder, cumin seeds or powder, sugar and a bit of Chinese BBQ sauce (only one spoon), and drizzle with a bit vegetable oil. Mix well and set for about 10-15 minutes.
2) prepare a small sauce pan, fill up with half pan’s vegetable oil and heat on high until the surface of oil gets a bit wrinkled, which means the oil gets really hot. Please note: This is a deep-fry dish, so you have to make sure the oil is deep enough to merge the ribs.
3) deep-fry ribs by batches, depending on how big your sauce pan is and how many ribs it can hold at one time. Deep-fry them until the colour of meat gets brownish and the bones gets white and sticks out on both ends.it normally takes about 5-10 minutes.
4) drain the oil from the ribs, then finally arrange all the ribs in a plate and sprinkle with finely chopped shallots or coriander.
You can change the flavour by adding different spices at the first step. Or if you don’t like deep-fry, you can do a slightly greased pan fry, but it might take longer time, and I imagine it would taste completely different from deepfry’s one as the heat is lower and much spread-out.
It’s an easy and quick dish with almost no preparation. I just hope you enjoy them as much as we do.
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