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Indonesian Bitter Melon Stir-Fry with Shrimp (Sambal Goreng Pare Recipe)

A uniquely Indonesian dish featuring bitter melon (pare) stir-fried with shrimp in a fragrant chili paste. This dish balances bold flavors—slightly bitter, spicy, and savory—commonly found in Indonesian home cooking.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 people
Course: Main Course, Side Dish
Cuisine: Betawi (Jakarta), Indonesian, Javanese
Calories: 127
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium bitter melon pare; about 500 grams, halved, seeds removed, and thinly sliced
  • ½ lb raw shrimp peeled and deveined (about 250 grams)
  • 5 tablespoons margarine or substitute with butter or neutral oil
  • 6 red bird’s eye chilies cabe rawit merah, thinly sliced — use fewer for less heat
  • 2 kaffir lime leaves daun jeruk, torn to release aroma
Spice Paste (to blend)
  • ½ tablespoon salt
  • 6 shallots bawang merah
  • 2 cloves garlic bawang putih
  • 3 candlenuts kemiri; can substitute with macadamia nuts or skip if unavailable

Instruction
 

  1. Prepare the shrimp
    Remove the heads, peel the shells, and slice the backs to devein. Set aside.
  2. Prep the bitter melon
    Slice the melon lengthwise, remove seeds, and thinly slice crosswise. Sprinkle with salt and rub firmly to draw out bitterness. Let it sit for 10–15 minutes, then rinse under cold water while squeezing gently to remove excess bitterness. Drain well.
  3. Make the spice paste
    Using a food processor or mortar and pestle, blend shallots, garlic, salt, and candlenuts into a smooth paste.
  4. Stir-fry
    Heat margarine in a large pan over medium heat. Sauté the spice paste, sliced chilies, and kaffir lime leaves until fragrant and the paste looks slightly dry (about 3–4 minutes).
  5. Cook the bitter melon
    Add the sliced bitter melon and stir well until slightly softened (about 3 minutes).
  6. Add shrimp
    Stir in the shrimp and continue cooking until they turn pink and are fully cooked, and the melon is tender and slightly dry (about 4–5 minutes more).
  7. Serve hot with steamed rice.

Notes

  • Bitter melon (pare) is available at most Asian grocery stores. Look for bright green, firm ones. If too bitter, soak longer in salted water before cooking.
  • Kaffir lime leaves (daun jeruk) are aromatic citrus leaves found in the freezer section of Asian stores. If unavailable, a small strip of lime zest can be used as a mild substitute.
  • Candlenuts (kemiri) add creaminess to the spice paste. If you can't find them, macadamia nuts work well. Be sure to cook the paste thoroughly, as raw candlenuts are not edible.
  • Shrimp can be swapped with firm tofu or tempeh for a vegetarian version. You can also omit the shrimp entirely and double the bitter melon for a simpler version.
  • Spiciness can be adjusted by reducing or removing bird’s eye chilies. You may also use red jalapeños as a milder alternative.