Crunchy And Tangy Jellyfish Salad

Traditional jellyfish is preserved in salt or brine, it takes time to soak and de-salt it , it needs to be lightly blanched before it can be made into salad. Jellyfish is basically bland but it will absorb any flavor you add to it. I love the crunchy and chewy texture. 

I saw some nice cleaned and ready to cook jellyfish sold at the central market and bought some back to make salad with it. It can be served as an appertizer...very refreshing with pickled onion rings, pomelo pulps, shredded carrots, coriander shreds , ginger flower and lemongrass and dressed with thai sweet chilli sauce and toasted sesame seeds as garnishing....mmmmm you tell me whether this is good or not good.  :) of course it can be addictive with the crunchy jellyfish and the wonderful tangy and sweet dressing that goes with it.  I can have the whole plate all to myself :p

Jellyfish , besides being use to make into salad , it is also served as one of the seafood item for hot pot .  It is also an important complement in the preparation of a pot of delicious noodles . I managed to whip up this mouth-watering jellyfish salad in just under 30 minutes :)  

Blanched the jellyfish in hot water for 2-3 minutes...drain dry

finely cut the ginger flower, carrots,fresh chilli , coriander leaves 

and lemongrass . 

Cut the onions into thin rings

 and pickle with lemon juice for 1/2 hour

prepare the dressing by adding lemon juice to thai sweet chilli sauces

add in some toasted sesame seeds and leave to rest for 10 minutes.

mix well all the finely cut ingredients together 

with the blanched jellyfish

chilled in the fridge until ready to serve

Add in the dressing sauce to the salad and serve garnished with

extra toasted sesame seeds

yum yum ...the tangy-ness really whet my appetite....

this is a keeper for sure

Crunchy & Tangy Jellyfish Salad

Ingredients for salad :

300 gms ready to cook jellyfish - blanched and drain dry

5 baby carrots - cut finely

1 fresh red chilli - cut finely

1  ginger flower - cut finely

1 stalk lemongrass - white part - cut finely

2 sprigs of coriander leaves -  cut finely

1 segment of pomelo - take the pulps

1 big onions - cut thinly into rings - pickled with lemon juice

2 tbsp of sesame seeds- toasted

dressing sauce :

3 tbsp of thai sweet chilli sauce

1/2 a lemon - juice

2 tbsp of sesame seeds- toasted

garnishing:

1 tbsp of sesame seeds - toasted

Preparation :

Blanch the jellyfish in hot boiling water for 2-3 minutes. Take out and drain dry. Leave aside.

Mix together the finely cut ingredients with the jellyfish in a salad bowl and chill in the fridge till ready to serve.

Prepare the dressing sauce by mixing the thai sweet chilli sauce, lemon juice and toasted sesame seeds together in a bowl. Pour the dressing sauce onto the chilled jellyfish salad and mix well . Serve cold.

Enjoy !

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Cold Jellyfish Salad

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