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50minutes
Cut off the bitter gourd. Divide into 4 equal parts and remove the pulp and seeds with a spoon.
Slice thinly into 3-5 mm width.
Place a plastic bag in a bowl and put 1 goya in it.
Add (A) and shake the plastic bag to mix.
Close the plastic bag and refrigerate for 30 minutes.
After that, quickly wash it under running water and remove the moisture with kitchen paper.
Put the bitter gourd in a bowl, add the white sesame seeds and mix.
Add the rice flour in two batches and mix it all together.
Add about 5 mm of oil to the bottom of the frying pan and heat to about 170 degrees.
Add bitter gourd so that it does not overlap, and fry for about 1 minute while turning it over.
・By using rice flour, bitter melons are less likely to stick to each other during frying.
・If you don't have rice flour, you can sprinkle a thin layer of potato starch.
・When preparing, you can cut the goya in half lengthwise and scrape off the pulp and seeds with a spoon.
・The bitterness can be reduced by seasoning the bitter gourd.
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