Directions

1. Put the dry lemon grass on a sheet of aluminium foil and make a pouch with a few holes, as shown in the video.

2. Remove the smoked ribs and cut them into bite size. Place the bite size ribs in a large baking try. Sprinkle white pepper, sea salt, fresh garlic and ginger paste, baking soda, 1 egg white and mix well. Refrigerate for 30 minutes.

3. For the batter, add all ingredients as shown above in a large bowl and whisk it up gently by adding a little cold water and getting the batter to your consistency.

4. Now soak the bite size ribs in the batter and it is ready to be fried.

COOKING

1. Medium Heat

2. Place the pouch of dry lemon grass and the plain spare ribs over indirect heat on the grill. You are just going to smoke them for a few minutes. (We are eventually going to fry the ribs.)

3. To make a sauce, in a large pan, add all the ingredients as mentioned above and stir and cook it down on medium heat. Keep aside.

Frying

1. Oil temp 350F

2. Get the oil to the right heat to fry the batter coated ribs.

3. Place the ribs one at the time in the fryer. Remove when done and put them in a large bowl.

4. Now take the prepared sauce and pour it all over the fried ribs and gently mix well.