Goya (Bitter Melon) Tempura with Mayo Batter

Name: Goya (Bitter Melon) Tempura with Mayo Batter
Yield: Makes 1 goya (bitter melon)
Ingredients: 1 goya (bitter melon); 1/3 cup mayonnaise (about 70 grams); 1/3 cup all-purpose flour (about 50 grams); 3 1/2 tablespoons water (about 50 ml); Salt, as needed (for prepping); Vegetable oil, as needed (for frying)

caci☆ @cook_40231844

I was getting tired of goya champuru... (lol)
The outside is crispy, and the inside is thick and juicy.
The bitterness is mellowed out, making this tempura incredibly delicious!
Recipe background:
I've tried champuru, egg drop, simmered dishes... but I was getting bored (lol).
I wondered how it would taste as tempura, so I gave it a try.
Since I love the bitterness of goya, I cut it thicker than when stir-frying, and the result is a thick, juicy, and very tasty dish.

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Ingredients

Makes 1 goya (bitter melon)

1goya (bitter melon)
1/3 cupmayonnaise (about 70 grams)
1/3 cupall-purpose flour (about 50 grams)
3 1/2 tablespoonswater (about 50 ml)
Salt, as needed (for prepping)
Vegetable oil, as needed (for frying)

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Steps

1

Cut the goya in half lengthwise and use a spoon to scoop out the seeds and pith.
2

Sprinkle a little salt on both the inside and outside of the goya. Let it sit for about 10 minutes to draw out moisture and reduce bitterness.
3

Rinse off the salt and slice the goya into 1/2-inch (about 1 cm) thick pieces.
4

In a bowl, mix together the mayonnaise, flour, and water to make the batter.
5

Add the sliced goya to the batter and coat well.
6

Fry the coated goya pieces in hot oil.
7

When the batter is crispy when poked with chopsticks, they're ready.
8

Transfer to a plate and serve.