100 g (4 oz) cornflour, plus 1 tablespoon
7 tablespoons water
1 kg (2 1/4 lb) spare ribs, cut into 5 cm (2 inch) pieces
600 ml (1 pint) vegetable oil
2 spring onions, finely chopped
2 slices root ginger, peeled and finely chopped
1 1/2 tablespoons sugar
2 tablespoons wine vinegar
1 tablespoon tomato puree
1 small onion, cut into wedges
4 dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and shredded
1. make a batter with the egg, 100 g (4 oz) cornflour and 6 tablespoons of water. Place the spare ribs in the batter and turn until well coated.
2. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Lower the spare ribs into the oil and deep-fry until golden brown, about 5 minutes. remove and drain on paper towels.
3. Pour off the oil from the wok, wipe clean with paper towels, then reheat. Put in the spring onions and ginger and stir-fry together quickly. Mix together the remaining cornflour, the sugar, vinegar, tomato puree and remaining water. Add to the wok and stir until thickened. Bring to the boil, then add the onion and mushrooms and stir for another minute.
4. pour the sauce on top of the spare ribs, or use as a dip