Bitter Melon Seed Crisps with Sichuan Peppercorn Dust

Instructions

1. 1

   Halve the bitter melons lengthwise and scoop out all the seeds and pith. Discard the flesh.

   ~10 min
2. 2

   Rinse the bitter melon seeds thoroughly under cold water to remove any remaining pulp. Pat them very dry with paper towels.

   ~5 min
3. 3

   In a large bowl, toss the dried bitter melon seeds with cornstarch, salt, and neutral oil until evenly coated.

   ~3 min
4. 4

   Spread the coated seeds in a single layer on a baking sheet lined with parchment paper.

   ~2 min
5. 5

   Roast in a preheated oven at 300°F (150°C) for 45-60 minutes, or until the seeds are crispy and firm. Stir occasionally to ensure even roasting. They should be deep golden brown.

   ~60 min
6. 6

   While the seeds are roasting, toast the Sichuan peppercorns in a dry wok over medium heat for 1-2 minutes until fragrant. Be careful not to burn them.

   ~2 min
7. 7

   Grind the toasted Sichuan peppercorns into a fine powder using a mortar and pestle or a spice grinder. Sift through a fine-mesh sieve to remove any larger pieces.

   ~5 min
8. 8

   Once the bitter melon seeds are roasted and cooled slightly, toss them with the Sichuan peppercorn dust.

9. 9

   Serve immediately as a unique snack.