Summary

Ingredients

• 2 kg short ribs, cut into 4 pieces
• 4 liters water
• 20 g salt
• 80 g cane suar, brown
• 2 chilli pepper (s), (Thai chilli), ground in a mortar
• 100 g iner, finely chopped
• 200 g sprin onion (s), finely chopped
• 1 liter vegetable oil
• 100 g palm suar
• 0.5 ½ chilli pepper (s), (Thai chilli), finely chopped
• 2 tablespoon soy sauce
• 8 tablespoon oyster sauce
• 4 tablespoon spring onion (s), finely chopped
• 4 teaspoons ginger, finely chopped
• 2 lime (s)

Print Recipe Pin Recipe

Instructions

1. Bring the ribs to a boil with water, salt, sugar, 2 chillies, 100 g ginger and 200 g spring onions in a saucepan, then simmer over medium heat until the meat almost falls off the bone. Remove the ribs and let them cool.
2. Heat the vegetable oil in a saucepan to 160 degrees and fry the ribs in it for 4 minutes. Heat palm sugar, Thai chilli, soy sauce and oyster sauce in a pan and stir, then glaze the ribs with it. Sprinkle each with 1 tablespoon of spring onions and 1 teaspoon of ginger and add half a lime each to season.
3. Strain the stock and serve as a soup with wonton.