Butter Salted Egg Yolk Bitter Gourd is a creative vegetarian twist on a classic Chinese-style seafood delicacy. Traditionally, the rich buttery salted egg yolk sauce is commonly paired with prawns or crabs, but this version transforms bitter gourd into a deliciously addictive dish packed with flavour and texture.

The slight bitterness of the bitter gourd blends surprisingly well with the creamy, savoury salted egg yolk coating, while the fragrant butter adds extra richness to every bite. Crispy curry leaves and a touch of chilli complete the dish beautifully, making it both aromatic and satisfying.

This unique recipe was introduced by chef Eric Thian from !@ppcafe chef eric thian美食㕑师, showcasing how simple vegetables can be elevated into restaurant-style comfort food.

Ingredients

• 1 bitter gourd, sliced thinly
• 2 salted egg yolks
• 2 tablespoons butter
• 3 cloves garlic, chopped
• 2 bird’s eye chillies, sliced
• Few curry leaves
• 2 tablespoons corn flour
• Salt to taste
• Cooking oil for frying

Instructions

1. Slice the bitter gourd and remove the seeds.
2. Lightly sprinkle with salt and let sit for 10 minutes to reduce bitterness. Rinse and drain well.
3. Coat the bitter gourd lightly with corn flour.
4. Deep-fry until crispy and golden. Set aside.
5. Mash the salted egg yolks into a paste.
6. Heat butter in a pan and sauté garlic, curry leaves, and chillies until fragrant.
7. Add the salted egg yolk and stir continuously until foamy.
8. Toss in the crispy bitter gourd and mix evenly until coated.
9. Serve immediately while hot and crispy.

Tips

• Thin slices create a crispier texture.
• Do not overcrowd the pan when frying.
• Add sugar slightly if you prefer balancing the bitterness.
• Best served fresh to maintain crispiness.

This dish is proof that bitter gourd can be transformed into something irresistibly tasty with the magic of buttery salted egg yolk sauce.

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Source: ppcafe chef eric thian美食㕑师