Prawn stuffed bitter melon
- 2 young bitter melons (about 20cm long)
- 1 clove garlic, peeled
- 1-2cm knob fresh ginger
- 100g cooked prawn meat (about 4-5 large king prawns)
- 100g boneless fish
- 1/2 tsp rice flour
- Leaves from 3 sprigs coriander
- Good pinch chilli powder
- 1 egg white
- Vegetable oil for shallow frying
- Soy sauce for dipping
Known as fu gwa in Chinese, mara in Thai and peria in Indonesian, bitter melons are prized in Asian cooking because the tart taste adds depth to sweet, sour and hot flavours. Also known as bitter gourd or bitter cucumber, the warty melon is vine-grown with a slender hairy stem.
Method
Impress your guests with this exotic canape served with a chilled riesling. Remove ends from melons and cut each into 8 slices about 2cm thick. Using a teaspoon, remove pulp and seeds from slices. Place slices in boiling water and blanch for 1 minute after water returns to the boil. Drain and refresh under cold water, drain again.
In a food processor, combine garlic, ginger, prawn meat, fish, rice flour, coriander, chilli and egg white and process to a coarse paste. Using a teaspoon, pack seafood mixture into centre of melon slices and press gently with the back of the spoon to secure on both sides. Shallow fry slices in medium hot oil for about 1-2 minutes each side or until seafood mixture is just cooked. Drain on absorbent paper and serve with soy sauce for dipping.
Makes 16
