500 g bitter melon
20 g salt
1 L cooking oil
150 g rice flour
75 tapioca flour
50 g wheat flour
225 ml water
7 kaffir lime leaves, thinly sliced
Ground spices :
25 g garlic
3 g salt
5 g coriander
12 g candlenut
Halve the bitter melon lengthwise. Remove seeds and then cut into 1cm half-circle pieces.
Place the bitter melon in a bowl and gently squeeze until the bitter melon is runny. Wash and rinse thoroughly in running water. Do this 2-3 times to reduce the bitterness.
Boil the bitter melon in water for about 10 minutes.
Remove and drain completely. Set aside.
Heat up the oil to medium.
Put the bitter melon into the batter mix to fully coat. Fry until golden brown then set aside.
When frying the pare chips, fry them one by one so they don't clump up.