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Chilli spare ribs

Ching He-Huang from Ching's Kitchen
Sticky, crisp-coated ribs are a great idea for Friday night suppers - Ching-He Huang really knows how to turn the heat on with this chilli-spiked dish...

Chilli spare ribs

Method

1. Slice the chillies into thin rings - I like to leave in the seeds as they give the ribs a really hot and spicy flavour.

2. For the coating, combine the cornflour, five spice powder and chillies with enough water to make a slack paste. Season with salt and pepper. Use to coat over the ribs.

3. Heat the oil in a wok over a moderate heat, and when hot, fry the ribs in batches until the coating is crisp and the meat tender. Remove from the pan, drain on absorbent paper and serve.

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Serves: 2-3

Prep: 15 min
Cook: 10 min

Ingredients
400g pork spare ribs
2 tbsp cornflour
1 tsp Chinese five spice
3 medium red chillies
0.5 tsp Salt
0.5 tsp freshly ground black pepper
500ml vegetable oil, for deep frying