Originally published here:
鹹苦瓜 HAAM FU GWA
Dressed bitter melon.
2 TBS dry shrimp (海米 'hoi may').
2 TBS sherry.
2 TBS soy sauce.
2 TBS lime juice or vinegar.
2 TBS sugar.
2 TBS oil.
A little finely minced garlic, ginger, and green chili.
Two or three bitter melons (苦瓜 'fu gwa').
Mix everything except the bitter melon and the oil, and let stand for 2 or 3 hours. Heat the oil in a pan and sizzle the steeped shrimp and their liquid. After a few seconds, decant. It is now a dressing that can be used for blanched vegetables.
Cut the bitter melons in half, remove the pith and seeds. Slice across into thick slivers. Blanch in some boiling salted water, drain, and toss with the dressing. Let stand half an hour, retoss before serving.