Jellyfish Salad
Crispy, tangy, and refreshing. Shredded jellyfish and cucumber tossed in a garlicky, spicy sesame dressing, a must-have summer appetizer.
Ingredients
10 items- Jellyfish 200 g
- Cucumber 1
- Garlic 3 cloves
- Cilantro 1 small bunch
- Toasted white sesame seeds 1 tablespoon
- Rice vinegar 2 tablespoons
- Light soy sauce 1 tablespoon
- Sugar 1 teaspoon
- Sesame oil 1 tablespoon
- Chili oil 1 tablespoon
Nutrition
Steps （5 steps）
Wash the jellyfish, cut into 5mm wide strips. Place in a bowl, soak in cold water for 1 hour, changing water twice to remove saltiness and fishy smell.
Bring a pot of water to a boil, turn off heat. Add jellyfish strips and blanch for 5 seconds. Immediately transfer to ice water and soak for 10 minutes to make them crispier.
Drain the jellyfish strips and gently squeeze dry with paper towels. Shred cucumber, mince garlic, and cut cilantro into sections. Set aside.
In a small bowl, make the dressing: combine vinegar, soy sauce, sugar, minced garlic, sesame oil, and chili oil. Stir until sugar completely dissolves.
In a large bowl, combine jellyfish, cucumber, and cilantro. Pour the dressing over and toss well. Sprinkle with sesame seeds and serve.
Tips
Do not blanch jellyfish too long; 5 seconds is enough, otherwise it will shrink and become tough. Ice water soak increases crispiness. Adjust vinegar-sugar ratio to taste.
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