Petitchef

Cold jellyfish salad

Starter
2 servings
20 min
Very Easy

Ingredients

Number of serving: 2
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.

Photos

Cold Jellyfish Salad, photo 1Cold Jellyfish Salad, photo 2Cold Jellyfish Salad, photo 3




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