- Place bitter melons on a work surface. Cut into 2.5 cm (1”) thick slices. Scoop out the centres to make rounds. Place in a colander and sprinkle with salt. Let bitter melons rest for 20–30 minutes and rinse 2–3 times to remove salt. Pat dry. Place on a baking sheet.
- Sprinkle inside of bitter melon rounds with cornstarch. Set aside.
- Mix all sauce ingredients in a bowl. Set aside.
- In a separate bowl, mix all filling ingredients.
- Fill bitter melon rounds with stuffing.
- Heat oil in a non-stick skillet. Cook for 2–3 minutes on each side or until golden brown. Add water up to the middle of the bitter melons and then add sauce. Set aside.
- Bring to a gentle boil and cook for 3–4 minutes on each side or until cooked through and sauce is thickened. Remove from heat.
- Serve bitter melon bites on a plate and drizzle with the reduced sauce.
Chef’s secret
Bitter melon is very bitter. It is very important to salt it or parboil it before eating.