Photograph of the finished Fried Bitter Melon with Spicy Tamarind

Vietnam · Khổ qua chiên me cay

Fried Bitter Melon with Spicy Tamarind

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bitter melon Bitter melon 1 kg
  • Photograph of Sour tamarind Sour tamarind 100 g
  • Photograph of Sugar Sugar 80 g
  • Photograph of Cornstarch Cornstarch 160 g
  • Photograph of Fish sauce Fish sauce 48 ml
  • Photograph of Chilli Chilli 8
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Oil Oil 360 ml
  • Photograph of Roasted peanuts Roasted peanuts 80 g

Method

  1. 1 Slice the bitter melon into 5mm thick slices, then toss with salt for 15 minutes and squeeze out the excess water to reduce bitterness.
  2. 2 Pat dry thoroughly, then roll in cornstarch and gently pat to form a thin layer.
  3. 3 Fry in oil at 180 degrees for 3 minutes until the edges are golden brown and crispy, then remove from oil.
  4. 4 Soak tamarind to extract the juice, then cook it with sugar, fish sauce, and garlic/chili for 5 minutes until it becomes a thick, sticky sauce.
  5. 5 Toss the bitter melon in the sauce for exactly 30 seconds, then sprinkle with roasted peanuts; tossing longer will make the skin crispy yet tender.

With an appliance

  • Air fryer 33 min

    Replace step 3: evenly spray oil on the floured bitter melon slices, fry in an air fryer at 195 degrees for 8 minutes, flipping at the 5th minute; steps 4 and 5 still involve cooking the tamarind sauce and tossing for exactly 30 seconds.

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