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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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1 kilogram tender spareribs
1 tablespoon finely pounded garlic
½ tablespoon ground pepper
1 tablespoon ground roasted coriander seed
1 tablespoon brown sugar
1 tablespoon salt
½ tablespoon dark soy sauce
1 tablespoon fish sauce
½ cup pineapple juice
cooking oil for frying
Wash the spareribs, cut into bite-size pieces, and marinate in the pineapple juice for about half an hour.
Now, rub the ribs with a mixture of the dark soy sauce, light soy sauce, fish sauce, garlic, pepper, salt, sugar, and ground coriander seed and marinae for aother half an hour or so.
Pour enough oil into a wok on medium heat to form a pool about 3 centimeter (1 inch) deep in the middle and fry the spareribs, a few pieces at a time, until mouth wateringly golden brown. Remove from the oil and serve them with lettuce, pineapple, and spring onion.