Recipe
Chef's Secret to Crispy & Crunchy Bitter Melon Tempura! Perfect Side Dish or Beer Snack
Ingredients
- 1bitter melon (approx. 300g)
- 1pinch of salt (for seasoning)
- Blackpepper, to taste
- 75gwater
- 50gcake flour (reserve about 1 tbsp for dusting)
- 1tbsp vegetable oil or rice oil (approx. 15ml)
- 1/2tsp salt (approx. 3g, for the batter)
About "Bitter Melon Tempura"
This dish features bitter melon sliced into 5 to 8 mm rounds, seeds and pith included, coated in a special tempura batter containing rice oil and fried to perfection. By mixing oil directly into the batter, moisture evaporates rapidly during frying, keeping the texture incredibly crispy and crunchy even after it cools. Finished with salt and black pepper, it makes the ultimate snack that pairs beautifully with beer or highballs.
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Tips for Making "Bitter Melon Tempura"
-
Prep
- Slice the bitter melon into 5 to 8 mm rounds without removing the seeds and pith. Frying them reduces their bitterness.
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Prep
- Use a plastic bag and dust with flour in two batches to ensure an even coating and prevent the slices from sticking together.
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Batter
- It is crucial to mix 1 tbsp of rice oil (or vegetable oil) into the batter. This ensures an ultra-crispy and crunchy texture.
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Heat control
- Heat about 2 cm of oil in a pan to 180°C (350°F). Since the slices are thin, a small amount of oil is sufficient.
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Frying
- Do not flip until the surface sets. Flip only after about 1 minute when it becomes crispy. Touching too much peels off the batter.
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Finishing
- Draining the oil well is key. Season with a pinch of salt and black pepper to taste while still hot for a special touch.
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Plating
- Do not stack the fried bitter melon. Spread them out individually when plating, as trapped steam will make them lose their crunch.
Ingredients for "Bitter Melon Tempura"
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How to Make "Bitter Melon Tempura"
- 1
Cut off both ends of the bitter melon.
- 2
Slice the bitter melon into 5 to 8 mm rounds.
- 3
Place the sliced bitter melon in a plastic bag, add half of the dusting flour, close the bag, and shake well.
- 4
Add the remaining dusting flour and shake well again until all pieces are evenly coated and look white.
- 5
In a bowl, combine 75g water, 50g cake flour, and 1/2 tsp salt.
- 6
Add 1 tbsp rice oil or vegetable oil.
- 7
Whisk thoroughly until smooth and free of lumps to complete the tempura batter.
- 8
Pour about 2 cm of oil into a frying pan and heat to 180°C (350°F).
- 9
Dip the dusted bitter melon slices into the tempura batter.
- 10
Gently place them into the hot oil and fry for about 1 minute without touching until the surface sets.
- 11
Once the surface becomes crispy, flip them over.
- 12
Flip them a few times and fry until they are evenly golden brown.
- 13
Drain the oil well and transfer them to a wire rack or paper-lined tray.
- 14
While still hot, sprinkle with a pinch of salt and black pepper to taste.
- 15
Plate and serve.
Food Science
Mixing oil into the batter suppresses gluten formation, and frying at a high temperature of 180°C (350°F) rapidly evaporates moisture, creating an ultra-crispy texture. Furthermore, the intense bitterness of the bitter melon is balanced by the saltiness of the batter and seasoning, the spiciness of the black pepper, and the richness of the frying oil. This harmonizes the five basic tastes, mellowing the bitterness and making it highly palatable.
Detailed Commentary on "Bitter Melon Tempura"
* Content organized by topics from the video.
Prep: No Need to Remove Seeds and Pith!
Today, we are making bitter melon tempura, a perfect dish for summer. We'll use one bitter melon (approx. 300g). First, cut off both ends. Normally, when cooking bitter melon, you would cut it in half and scrape out the seeds and pith with a spoon. However, in this recipe, we are going to cook the seeds and pith as well! Let's slice it into rounds about 5 to 8 mm thick. You might wonder, 'Is it really okay to leave the seeds and pith?' Actually, frying them as tempura helps reduce the characteristic bitterness! This saves you the prep time and lets you enjoy the whole vegetable. This professional tip is highly recommended for those who dislike bitterness or find prep work tedious. Let's go ahead and slice it all up.
Easy Dusting Method Using a Plastic Bag
Next, we will dust the sliced bitter melon with flour. A great technique here is using a plastic bag, which minimizes cleanup and ensures an even coating. Any plastic bag will do. Place all the sliced bitter melon inside, prepare 1 tbsp of cake flour, and add half of it to the bag. Close the bag and shake it vigorously. This coats everything at once and is a huge time-saver. Once the first batch is incorporated, add the remaining half and shake well again. Adding the flour in two batches prevents the slices from sticking together and creates a thin, even base for the batter. Once they are lightly coated and look white, they are ready. In the video, I transfer them to a tray so you can see them clearly, but at home, you can keep them in the bag and move on to the next step.
Golden Ratio for Ultra-Crispy Batter
Now, let's make the special tempura batter that stays crispy and crunchy even after it cools down. In a bowl, combine 75g of water, 50g of cake flour, and 1/2 tsp (approx. 3g) of salt for seasoning. Now, here is the most crucial secret ingredient: add 1 tbsp (approx. 15ml) of rice oil (or vegetable oil). Mixing a small amount of oil directly into the batter promotes rapid moisture evaporation during frying, resulting in an incredibly crispy and crunchy texture. Once all ingredients are in the bowl, whisk thoroughly to ensure there are no lumps. Once you master this golden ratio, you can use it for other vegetables too. Feel free to adjust the batter quantity depending on the size of your bitter melon. This is the chef's secret to perfect crispy tempura batter.
Frying Tips: Shallow Frying Works Perfectly
Let's start frying. Pour oil into a frying pan to a depth of about 2 cm and heat it to 180°C (350°F). Since the bitter melon slices are thin, you don't need a deep pot of oil; this shallow amount is plenty. Dip the dusted bitter melon into the special tempura batter and gently place them into the hot oil. Here is a crucial tip for a perfect finish: do not flip them until the surface has set. Touching them too much will cause the batter to peel off. Fry patiently for about 1 minute, and once the surface becomes crispy, flip them over. Continue to flip them occasionally to ensure they fry evenly.
Seasoning and Keeping the Crunch
Once the bitter melon turns a beautiful golden brown and the batter is completely firm, they are ready. When transferring them to a tray, it is vital to drain the oil thoroughly. Draining them well prevents them from getting soggy and keeps them crispy for a long time. For the final seasoning, sprinkle a pinch of salt over them while they are still hot. Additionally, although unusual for tempura, our special touch is adding a generous amount of black pepper. The spicy aroma and kick of black pepper pair beautifully with the pleasant bitterness of the bitter melon. They are so crispy that they make a satisfying tapping sound when touched with chopsticks. Now, just plate them up, and your restaurant-quality dish is complete!
Taste Test: Delicious Seeds and Pith!
Line a plate with tempura paper, arrange the freshly fried bitter melon tempura beautifully, and it's time for a taste test! Taking a bite rewards you with an incredibly satisfying, ASMR-like crunch. Surprisingly, the seeds and pith, which are usually very bitter, turn soft and fluffy when fried, making the bitterness mild and highly palatable. This dish is great as a side dish for rice, but thanks to the salt and black pepper, it is also the ultimate companion for a cold beer or highball. It's an excellent way to use up a large amount of bitter melon, so if you get your hands on some this summer, you must try this. It's simple to make, so please enjoy this professional flavor at home!
About プロが教える家庭料理 papa′s cooking
プロが教える家庭料理 papa′s cooking
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