A traditional Chinese salad made with rehydrated flame jellyfish, dressed with a balanced sesame-vinegar sauce and served with thinly sliced fresh cucumber. A refreshing, crunchy appetizer.
Ingredients
- 200 g dried flame jellyfish (salted jellyfish)
- 1 piece long cucumber (English cucumber)
- 60 ml Chinese rice vinegar (or plain rice vinegar)
- 30 ml light soy sauce
- 30 ml toasted sesame oil
- 15 g granulated white sugar
- 2 cloves fresh garlic
- 1 piece fresh ginger (a 2 cm piece)
- 15 g toasted white sesame seeds
- 1 bunch fresh coriander (a few sprigs)
- to taste fine salt
- 2000 ml cold water (for soaking and blanching)
Method
- Prepare the flame jellyfish: follow the prepared component “Rehydrated Flame Jellyfish.” Once cut into strips, set aside in a salad bowl.
- Peel the cucumber (optional: leave the skin on for color). Cut it in half lengthwise, remove the seeds with a teaspoon, then slice it into thin half-moons (2-3 mm thick). Lightly salt the slices with a pinch of salt, toss, and let them drain for 10 minutes in a colander. Rinse under cold water and squeeze dry thoroughly with your hands or a clean kitchen towel. Set aside.
- Prepare the sauce: in a bowl, mix the rice vinegar, soy sauce, sesame oil, and sugar. Whisk until the sugar has completely dissolved. The sauce should be smooth and slightly syrupy.
- Peel the garlic and ginger. Finely mince them (almost to a paste). Add the mince to the sauce and stir. Taste and adjust the seasoning (a little more vinegar if it is too salty, a little more sugar if it is too acidic).
- In a large salad bowl, combine the jellyfish strips and squeezed-dry cucumber slices. Pour the sauce over them and toss gently with two spoons or chopsticks to coat each piece well.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours) so the flavors can meld and the jellyfish can absorb the sauce.
- Just before serving, sprinkle with toasted sesame seeds and fresh coriander leaves (whole or roughly torn). Toss once more.
- Arrange the salad on a shallow serving platter or in individual bowls. Serve well chilled.
Nutrition
Per serving
- Energy
- 141.6 kcal
- Protein
- 4.62 g
- Carbohydrate
- 7.47 g
- Fat
- 9.62 g
- Fibre
- 1.11 g
- Calcium
- 53.55 mg
- Iron
- 1.84 mg
- Magnesium
- 34.39 mg
