Place sliced bittergourd in a large bowl, sprinkle with salt, rub and squeeze until juice is out, then rinse a couple of times

Slice garlic thinly and place in a pan, followed with oil, shrimp paste and sliced green eye chilies. Saute until fragrant

Stir in rinsed bittergourd, cook for 2 mins, stirring now and then

Add in shrimps, season with chicken bouillon powder, and cook until shrimps pinkish

Serve with warm rice