deep fried pork ribs

this is one of the dishes that has taken me many years to get right. other than the seasoning which is surprisingly simple, the trick is getting the right cut of pork as mentioned in the steamed pork ribs recipe


Ingredients
8-10 pcs    pork ribs (for deep frying)
                 oil for deep frying


> for marinade
1 tsp       sesame oil
1 tsp       chinese rice wine (optional)
1 tsp       soy sauce
pinch      pepper
1 tbsp     finely grated garlic
1/2 tbsp  finely grated ginger
               finely chopped cili padi (optional)
1 tsp       cornflour


you can use either batter (a) OR batter (b) for coating


> batter (a)
1 tbsp     cornflour
2 tbsp     wheat flour
1/4 tsp    eno 
1 tsp       black & white sesame (optional)
               water
OR
> batter (b)
1 tbsp     cornflour
2 tbsp     wheat flour 
1/4 tsp    eno 
1 tsp       black & white sesame (optional)

• mix cleaned pork ribs with all marinade ingredients & leave for at least an hour. the longer marinating time, the tastier the ribs
• when ready to cook, heat oil in wok
• (a) mix dry ingredients with water until medium thick consistency. coat ribs well OR
• (b) mix ingredients & dust ribs with mix
• when oil is hot, drop ribs into oil. turn heat to medium 
• when ribs are almost cooked, turn heat to high for a minute & remove. drain excess oil
• serve immediately

Notes
sometimes i marinade ribs overnight
batter (a) gives a "crunchier" bite whereas (b) is "softer" but still crunchy. i think it's a personal preference