Cold-Tossed Jellyfish Recipe - Cooking Index
Cold-Tossed Jellyfish Recipe - Cooking Index
You'd think that by the time a jellyfish left the sea, it would have seen enough water! The recipe directions are correct. Wash the jellyfish for 15 minutes -- 30 if you have the time. The more it is rinsed, the more crispy and crunchy it becomes.
Type: Fish| 1 | Salted jellyfish - (1 lb) | |
| Sauce | ||
| 1 tablespoon | 15ml | Balsamic vinegar |
| = (or Chinese dark rice vinegar) | ||
| 1 tablespoon | 15ml | Soy sauce |
| 1 teaspoon | 5ml | Sesame oil |
| 1 teaspoon | 5ml | Toasted sesame seeds |
| 1/2 teaspoon | 2.5ml | Sugar |
| 1/8 teaspoon | 0.6ml | Freshly-ground white pepper |
Without unfolding the layers, cut the jellyfish into very thin julienne strips, about 1/16-inch wide. Place the jellyfish in a colander and rinse it under cold running water for 15 minutes. Toss the jellyfish occasionally to rinse it evenly.
Bring a large pot of water to a boil and pour the hot water over the jellyfish. Immediately plunge the jellyfish in a large bowl of cold water and drain. Repeat the rinsing with boiling water and chilling with cold water one more time. Pat the jellyfish dry between paper towels.
Combine the sauce ingredients in a medium bowl and add the jellyfish. Toss until evenly coated. Cover and refrigerate until ready to serve or for as long as one week.
This recipe yields 6 appetizer servings.
Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)
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