Bitter Melon and Shrimp Stir-fry with Tamarind Glaze

Instructions

1. 1

   Prepare the bitter melon: Halve the bitter melon lengthwise, scoop out the seeds and pith, and slice thinly. Blanch the slices in boiling water for 2 minutes, then immediately shock in ice water. Drain well. (This step helps reduce bitterness).

   ~5 min
2. 2

   Prepare the shrimp: Peel and devein the shrimp. Mince the garlic and shallots. Slice the red chili thinly.

   ~3 min
3. 3

   Make the tamarind glaze: In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, soy sauce, and water until well combined.

   ~2 min
4. 4

   Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and shallots and stir-fry until fragrant, about 1 minute.

   ~1 min
5. 5

   Add the shrimp to the wok and stir-fry until they turn pink and are almost cooked through, about 2-3 minutes.

   ~3 min
6. 6

   Add the blanched bitter melon slices and the sliced red chili to the wok. Stir-fry for another 2 minutes until the bitter melon is tender-crisp.

   ~2 min
7. 7

   Pour the tamarind glaze over the ingredients in the wok. Stir well to coat everything and cook for an additional 1-2 minutes until the sauce thickens and glazes the ingredients.

   ~2 min
8. 8

   Remove from heat and transfer to a serving bowl. Serve immediately.