Cold jellyfish salad

Ingredients

• 100 gms of jellyfish ready soaked ones - cut into strips
• 2 tablespoons of julienne pickled ginger

dressing:

• 1 teaspoon sesame oil
• 1 teaspoon fish sauce
• ½ teaspoon soysauce
• ½ tablespoon sugar vinegar from the pickled ginger
• some toasted sesame - garnish

Preparation

• Pour hot water onto the ready to use jellyfish for 15-20 minutes in a heat resistant bowl.
• Pour away the hot water and rinse in cold water 5 to 6 times.
• Drain and pat dry with paper towels. Slice the jellyfish in strips .
• Julienne the pickled ginger and add to the jellyfish strips. Mix together in a bowl.
• In a bowl mix together 1 teaspoon, sesame oil, 1 teaspoonfish sauce, ½ teaspoon soy sauce and ½ tablespoon sugar vinegar from the pickled ginger.
• Pour the dressing onto the jellyfish and pickled ginger.
• Toss well and chilled in the fridge for at least 30 minutes before serving To serve garnish with toasted sesame seeds.

Questions

Photos of members who cooked this recipe