This is a really refreshing take at eating bittergourd.
Ingredients (makes 16 pieces of stuffed bittergourd rings)
70g prawns (de-shelled and de-veined)
Bittergourd (cut into 1 cm rings)
1 large potato (250g, cut into small chunks)
Salt & Pepper to taste
Cooking Oil, enough for shallow frying
Method:
1. Cut bitter gourd into 1cm thick rings and rub with salt. Leave it for 15 mins (to reduce bitterness). Rinse away the salt thereafter and pat dry with kitchen towel.
2. Mince prawns by smashing each one with the back of cleaver, and shred scallops into strips.
3. Boil the potato in salted water until tender (can poke through with a chopstick), around 10 to 15minutes. Drain water and return the pot to the stove. On low heat, shake the pot to evaporate excess moisture from the potato. Turn off heat and mash the potato while they are hot. Season with salt and pepper.
4. Mix together minced prawns and mashed potato.
6. Fill each ring with filling and compact it gently. Fry in medium high heat oil till browned, about 2 to 3 minutes a side.
7. For excess filling, make patties/croquette. Shape the filling into patties, lightly coat with plan flour, dredge them through beaten egg, coat with panko (bread crumps) and deep cry untiĺ crispy. Drain off excess oil before serving.
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