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4 garlic cloves, finlely chopped
4 large coriander roots, chopped
2 tbs/30ml flour
1 egg
2 tbs/30ml fish sauce
2 tbs/3ml light soy sauce
1 lb/450g pork spare-ribs, chopped into 1.5-2in/4-5cm pieces(ask your
butcher to do this for you)
oil for deep frying
Using a pestle and motar or a blender, pound or blend the garlic and coriander roots together, In a large bowl, mix the flour with garlic and coriander mixture. Mix thoroughly. Add the pork rib pieces and turn them until each piece is covered with the mix ture. Leave for at least half an hour.
Heat the oil in a deep-fryer until a light haze appears. Fry the pieces of rib for about 6-8 minutes until well-browned. Remove with a slotted spoon, drain and serve.
4 large coriander roots, chopped
2 tbs/30ml flour
1 egg
2 tbs/30ml fish sauce
2 tbs/3ml light soy sauce
1 lb/450g pork spare-ribs, chopped into 1.5-2in/4-5cm pieces(ask your
butcher to do this for you)
oil for deep frying
Using a pestle and motar or a blender, pound or blend the garlic and coriander roots together, In a large bowl, mix the flour with garlic and coriander mixture. Mix thoroughly. Add the pork rib pieces and turn them until each piece is covered with the mix ture. Leave for at least half an hour.
Heat the oil in a deep-fryer until a light haze appears. Fry the pieces of rib for about 6-8 minutes until well-browned. Remove with a slotted spoon, drain and serve.