Cold Jellyfish Salad

This Jellyfish is the edible type. It is usually sold in plastic packets, heavily salted, and needs to be soaked for some hours in several changes of cold water. It is also available already soaked from the wet market at RM12 per 600gm. I bought those ready soaked ones from the wet market and it save time and energy :) and I can buy them in small quantity.

Jellyfish is something to be savored in small amounts so don't buy or prepare too much. It has no flavor to speak of, but the crunchy resilience is a perfect example of the importance Chinese gourmets place on texture ingredients. Because of its texture and appearance, it is jocularly referred to as 'rubber bands'. Jellyfish is served as one of the appetisersin a cold assortment, or presented as a salad with shredded crisp vegetables

If you are buying the salted ones, here are the steps on how to clean them. Shake all the sandy salt from the jellyfish. Wash in 3 changes of water, squeezing to get rid of some of the excess saltiness. Put into a large, deep bowl and fill with cold water. Soak for 3 to 4 days, changing the water twice a day and squeezing the jellyfish each time. At the end of the soaking, it should be totally free of salt. It is now ready for use .

Pickled ginger can be added to the jellyfish

for extra flavor and they blend well :)

served as cold salad ....

yummy!

Cold Jellyfish Salad

Ingredients:

100 gms of jellyfish – ready soaked ones - cut into strips
2 tbsp of julienne pickled ginger

dressing:
1 tsp sesame oil
1 tsp fish sauce
½ tsp soysauce
½ tbsp sugar vinegar from the pickled ginger

some toasted sesame - garnish

Method:

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 tsp sesame oil, 1 tsp fish sauce, ½ tsp soy sauce and ½ tbsp 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. Serves 2 as appetizer.

Enjoy!

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