A classic Chinese appetizer: rehydrated, crunchy jellyfish strips tossed with fresh cucumber and a sweet-and-sour sesame sauce. Served cold, it is ideal for whetting the appetite.
Ingredients
- 150 g dried jellyfish (salted, packaged)
- 1 piece cucumber (fresh, firm)
- 3 tbsp rice vinegar (white, unseasoned)
- 2 tbsp soy sauce (light, lightly salted)
- 1 tbsp granulated white sugar
- 2 tbsp sesame oil (pure, untoasted)
- 2 cloves garlic (fresh cloves)
- 1 tsp chili oil (optional, Lao Gan Ma style)
- 1/2 tsp fine salt
- 1 tbsp white sesame seeds (toasted)
- 1 bunch fresh coriander (leaves, a few sprigs)
Method
- Rehydrate the dried jellyfish: place it in a large salad bowl of cold water (at least 2 liters) and soak in the refrigerator for 4 to 6 hours (or overnight). Change the water 2 to 3 times to remove the salt.
- Drain the jellyfish and rinse it thoroughly under cold water. Bring a pot of water to a boil. Plunge in the jellyfish for exactly 10 to 15 seconds; it should become slightly translucent and firm. Immediately transfer it to a bowl of ice water (water + ice cubes) to stop the cooking and set the crunch.
- Drain the cooled jellyfish and gently press it in a clean kitchen towel to remove excess water. Cut it into thin strips (about 0.5 cm wide), following the direction of its natural striations. Set aside.
- Wash the cucumber; do not peel it (the skin adds crunch). Cut it in half lengthwise, remove the seeds with a teaspoon, then cut it into thin half-moons (julienne). Salt the pieces with ½ tsp salt, toss, let them drain for 10 minutes, then quickly rinse under cold water and squeeze them dry in a kitchen towel. This prevents the cucumber from watering down the salad.
- Prepare the sauce: in a bowl, mix the rice vinegar, soy sauce, sugar, and sesame oil. Add the peeled, finely chopped garlic, along with the chili oil if desired. Whisk until the sugar dissolves.
- In a large salad bowl, combine the jellyfish strips and squeezed-dry cucumber. Pour over the sauce and toss gently by hand or with two forks to coat each piece well.
- Cover the bowl with plastic wrap and refrigerate for at least 10 minutes (up to 1 hour) so the flavors can meld. Serve the salad cold.
- When ready to serve, divide the salad among four plates or bowls. Sprinkle with toasted sesame seeds and a few fresh coriander leaves. Enjoy immediately.
Nutrition
Per serving
- Energy
- 130.5 kcal
- Protein
- 4.11 g
- Carbohydrate
- 5.05 g
- Fat
- 10.25 g
- Fibre
- 0.86 g
- Calcium
- 35.78 mg
- Iron
- 0.67 mg
- Magnesium
- 19.62 mg
