I’m so in love with this dish you guys! By now you must know that I have a weakness for all things fried and these fried babies make my heart swoon even more. They do take a bit of preparation but trust me it’s worth the wait and you’ll keep on eating this over and over again 😉
Now, the original recipe from chinasichuanfood.com is made with salt & pepper only, which is AMAZING! But I also enjoyed with my Asian spice mix (five spice, garlic, chili, Szechuan powder and more) which I made for my Gua Bao w/ Crispy Taiwanese Chicken– another winner dinner on my website! Make them soon and let me know how it was <3
Salt & Pepper Lamb Ribs
Ingredients
- 6 lamb ribs cut into 3 pieces each
- 2 tbsp soy sauce low sodium
- 1 tsp garlic powder
- 2 tsp corn starch
- ½ tsp salt
- pepper to taste
- For the coating:
- 1 egg beaten
- ½ cup tapioca flour
- 1 ½ cup of oil for frying
- For the final seasoning:
- 2 garlic cloves finely sliced
- ½ tbsp neutral oil
- 1 green onion finely chopped
- 1 fresh red chili finely sliced
- salt & pepper to taste or my spice mix (five spice, garlic, chili, Szechuan powder and more) five spice, garlic, chili, Szechuan powder and more
- Serve with:
- White/fried rice, extra spice mix and chili oil!
- This recipe is adapted from chinasichuanfood.com
Instructions
- Cut the lamb ribs in pieces of 3 and wash them with water and some vinegar. Drain completely and pat dry with some kitchen towel paper.
- Then add all the marinating ingredients (soy sauce (low sodium), garlic powder, corn starch, salt and pepper to taste). Let this marinate for 4 hours or overnight in the fridge.
- After marinating time, dip the pieces in egg and coat it with tapioca flour. Let this sit for 30 minutes. The tapioca flour will dry and create a crispy outer shell.
- If you want to season the fried pieces of lamb ribs with my Asian Spice Mix (see ingredients) then now is the time to make it 😉
- Fry the lamb ribs pieces over medium heat and let them cook for 6-8 minutes. Do fry in batches of 2 or 3 to make sure the lamb is cooked and let the cooked pieces drain on kitchen towel paper. It’s also best to season the fried lamb ribs immediately with salt & pepper or my Asian Spice Mix.
- When all the lamb ribs are fried then prepare the final seasoning and add oil to a pan. When the oil is hot fry the garlic, chili and spring onion for a few minutes. Toss the lamb ribs back in the pan until evenly coated and serve immediately. Add some extra spice mix, your fave rice, some chili oil and a salad if you want. But when it comes to meat and rice, there’s no green game on my plate 😉 Enjoy!TIPS:- You can also try this method with fish, beef or chicken just make sure you adjust the cooking time.If you make my recipes, please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!