Bitter Melon and Shrimp Fritters with Tamarind Dip

Instructions

1. 1

   Prepare the bitter melon: Halve the bitter melon lengthwise, scoop out the seeds and pith, then thinly slice it into half-moons. Salt the slices and let them sit for 15 minutes to draw out bitterness. Rinse thoroughly and pat dry.

   ~20 min
2. 2

   Prepare the shrimp: Peel and devein the shrimp. Finely chop the shrimp into small pieces.

   ~5 min
3. 3

   Make the batter: In a mixing bowl, combine the all-purpose flour, rice flour, egg, water, garlic powder, salt, and pepper. Whisk until a smooth, thick batter forms. Fold in the chopped shrimp and prepared bitter melon.

   ~5 min
4. 4

   Fry the fritters: Heat vegetable oil in a frying pan over medium-high heat. Carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and crispy.

   ~10 min
5. 5

   Drain the fritters: Use a slotted spoon to remove the fritters from the oil and place them on a plate lined with paper towels to drain excess oil.

   ~2 min
6. 6

   Make the tamarind dip: In a small saucepan, combine tamarind paste, palm sugar, fish sauce, and 2 tablespoons of water. Heat over medium heat, stirring until the sugar dissolves and the sauce thickens slightly. Let cool slightly before serving.

   ~3 min