Crab Sauce Jellyfish
A classic cold dish with savory and crispy texture, tender jellyfish pairs perfectly with the unique fermented crab paste flavor, appetizing and refreshing.
Ingredients
9 items- Jellyfish 10.5 oz
- Fermented crab paste 2 tbsp
- Chinese black vinegar 1 tbsp
- Light soy sauce 1 tsp
- Sugar 1 tsp
- Garlic 1 clove
- Sesame oil 1 tsp
- Cilantro to taste
- Salt a pinch
Nutrition
Steps （5 steps）
Soak shredded jellyfish in clean water for 4 hours, changing water 2-3 times to remove excess salt and astringency. Drain and squeeze dry.
Bring a pot of water to a boil over high heat, then reduce to medium. Blanch jellyfish for 10 seconds until slightly curled, immediately transfer to ice water, then drain well.
In a small bowl, combine fermented crab paste, black vinegar, light soy sauce, sugar, garlic and sesame oil. Stir until sugar dissolves completely.
Place drained jellyfish in a large bowl, pour in the dressing and toss gently with chopsticks or hands until evenly coated.
Transfer to a serving plate and garnish with cilantro. For best flavor, refrigerate for 15 minutes before serving.
Tips
Blanching time must not exceed 10 seconds, otherwise the jellyfish will shrink and become tough. Soaking with water changes is crucial to remove saltiness. Since crab paste is salty, add salt sparingly at the end.
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