Tamarind Bitter Melon Crisps with Kaffir Lime Dust

Instructions

1. 1

   Prepare the bitter melon: Halve the bitter melon lengthwise and use a spoon to scrape out the seeds and pith. Slice the melon thinly, about 1-2 mm thick, using a mandoline slicer for uniformity.

   ~10 min
2. 2

   Blanch the bitter melon: Bring a large pot of water to a boil. Add the sliced bitter melon and blanch for 2 minutes. Immediately drain in a colander and rinse with cold water to stop the cooking process and remove some of the bitterness. Squeeze out as much excess water as possible.

   ~5 min
3. 3

   Make the tamarind glaze: In a medium saucepan, combine tamarind paste, palm sugar, and water. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens into a syrupy glaze. This should take about 8-10 minutes.

   ~10 min
4. 4

   Coat the bitter melon: Add the blanched bitter melon slices to the tamarind glaze. Gently toss to coat each slice evenly. Let it marinate for at least 30 minutes.

   ~30 min
5. 5

   Prepare the kaffir lime dust: Finely mince the kaffir lime leaves. Toast them lightly in a dry pan for 1-2 minutes until fragrant and slightly brittle. Grind them into a fine dust using a mortar and pestle or a spice grinder. Add sea salt to the kaffir lime dust.

   ~5 min
6. 6

   Bake the crisps: Preheat your oven to 150°C (300°F). Line a baking sheet with parchment paper. Arrange the marinated bitter melon slices in a single layer on the prepared baking sheet. Drizzle with vegetable oil.

   ~5 min
7. 7

   Bake for 15-20 minutes, or until the edges are slightly caramelized and the melon slices are beginning to crisp. Watch carefully to prevent burning.

   ~20 min
8. 8

   Finish and serve: Remove from the oven and let cool on the baking sheet for a few minutes. While still slightly warm, sprinkle generously with the kaffir lime and salt dust.