These Bagoong Alamang Ribs are first marinated in a Filipino fermented Shrimp Paste, coated in a spicy batter, and deep fried to crispiness.
This very tasty little appetizer is prepared using a Bagoong Alamang, a Filipino fermented Shrimp Paste. Short Pork Rib sections are marinated in the paste for extra umami flavor, and then they are coated in a spicy batter and deep-fried. No dipping sauce is needed.
This is a jar of the Barrio Fiesta Brand™ ‘Sauteed Shrimp Paste’. It is prepared Bagoong style with tiny Shrimp (the Alamang) and also comes in a jar with a red label, which contains chili as well.
The taste and aroma is relatively mild, sweeter, and certainly not as pungent as some other Shrimp Pastes, notably many Chinese varieties. In flavor, though with less Chili heat, it reminded me very much of the canned Yeo Brand Minced Prawns in Spices, which is one of my favorite condiments.
Here you can see the Paste itself. It is moderately granular, but otherwise quite smooth. If you are unable to locate a Filipino Bagoong, you can substitute with other commercially prepared Paste from other countries, or even make do with grinding some Belacan Dried Shrimp Paste with a little garlic, sugar, and oil.
Mix the Ribs with the Bagoong, stirring to coat well, the marinate in the refrigerator overnight.
When ready to cook, you need to make a light batter with the half-cup of flour and a little water, and then season it with the Turmeric, Garlic Galt, Chili Flakes, and Parsley Flakes for color. Toss the ribs in the remaining flour to coat, and then mix into the batter.
To cook, drop the batter coated ribs into medium hot oil and let fry until the outside is golden and crispy, and the meat well-cooked through. For little ribs like the ones here, that will take about 7 to 10 minutes. When done, remove them to paper towel to absorb excess oil and then serve while still piping hot. You could serve a dipping sauce of some sort along side, if you like, but I find them delicious all by themselves…
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Bagoong Alamang Ribs
- 12 Pork Short Rib sections
- 2 Tbsp. Bagoong Alamang Fermented Shrimp Paste
- ½ Cup plus 2 Tbsp. Flour
- 1 tsp. Turmeric
- 1 tsp. Garlic Salt.
- 1 tsp. Red Chili Flakes
- 1 tsp. Parsley Flakes
- Mix the Ribs with the Bagoong, stirring to coat well, the marinate in the refrigerator overnight
- Add sufficient water to the half-cup of Flour to make a smooth batter and stir in the Turmeric, Garlic Salt, Chili Pepper, and Parsley Flakes.
- Toss the ribs in the remaining flour to coat, and then mix into the batter.
- Deep-fry the tibs, in batches if necessary, until cooked through and golden.
- Drain on paper towel and serve hot.