AT A GLANCE
"I would love to recreate the chicken ribs I ate at Gingerboy at home. Would
you print the recipe?"
George Clancy, Albert Park, Vic
REQUEST A RECIPE
To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
|01||Combine chicken ribs, soy sauce, Shaoxing wine, sesame oil and five-spice in a non-reactive container, ensuring ribs are completely coated, cover and refrigerate overnight.|
|02||For tamarind hot sauce, whisk ingredients in a bowl to combine, refrigerate until required. This will keep for 2-3 days in the fridge.|
|03||Heat vegetable oil in a deep saucepan over high heat to 180C. Place flour in a bowl and season to taste. Dip ribs in egg, then flour, shake off excess and deep-fry in batches until golden brown and crisp (5-6 minutes; be careful, hot oil will spit). Drain on paper towels, season to taste with salt, then combine ribs in a large bowl with tamarind sauce and coat well. Serve hot, scattered with kaffir lime leaves, chillies and spring onions.|
Note Chicken ribs are pieces of bone-in breast; they're available from poultry shops or butchers. You can also substitute chicken wings. Coconut vinegar is available from Asian grocers. Gingerboy makes its own chilli jam; we used shop-bought.