Steps

1. Slice Bitter Melon (1/2, approx. 100g) in half lengthwise and scoop out the seeds and pith with a spoon.
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2. Thinly slice the bitter melon to about 3mm thickness.
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3. Place the sliced bitter melon in a bowl.
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4. Add Salt 1/4 tsp and Sugar 1 tsp to the bitter melon in the bowl and mix well.
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5. Let the bitter melon sit for about 15 minutes.
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6. Cut Chikuwa 3 pcs in half lengthwise, then diagonally into thin strips.
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7. After 15 minutes, rinse the bitter melon under water and squeeze out the excess moisture by hand.
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8. In a separate bowl, whisk together Mayonnaise 2 tsp and Water 4 tbsp.
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9. Add All-Purpose Flour 3 tbsp, Potato Starch 1 tbsp, Salt a pinch, and Pepper a pinch to the whisked mixture. Stir until there are no lumps.
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10. Add the squeezed bitter melon and cut chikuwa to the batter bowl and mix well.
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11. Lightly oil a frying pan and heat over medium heat.
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12. Once the pan and oil are hot, use chopsticks to evenly pick up the mixed ingredients and place them in the pan, forming small fritters.
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13. Pour any remaining batter from the bowl over the ingredients in the pan.
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14. Once the bottom is colored and firm, flip them over.
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15. After flipping, cook the other side until browned.
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16. Remove from the pan once both sides are golden brown and drain excess oil.
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17. Arrange on a plate after draining the oil.
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18. If you find the flavor too light, serve with your favorite dipping sauce. You can also serve it over rice like tempura donburi, as a side dish, snack, or with noodles.
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