Vietnamese Jellyfish Salad
Ingredients
- 1 pcCarrot (julienned)
- 1 pcCucumber (seeded and julienned)
- 0.5 pcRed onion (thinly sliced)
- 3 tbspfish sauce
- 2 pcLime juice
- 2 tbspWhite sugar
- 2 pcGarlic (minced)
- 1 pcThai chili (sliced)
- 50 gPeanut (roasted and crushed)
- 1 tbspsesame seeds (toasted)
- 1 tbspCoriander (chopped)
- 1 tbspMint (chopped)
- 400 gJellyfish in brine (rinsed and drained)
Method
A translucent salad where jellyfish provides a unique, springy crunch under a punchy sweet and sour dressing. Fresh herbs and roasted peanuts wake up the senses.
- 1
Rinse the jellyfish thoroughly in clear water to remove salt. Dip it for 30 seconds in boiling water, then immediately in ice water: it must remain firm and crunchy to the touch. Drain as much as possible; it must be dry.
- 2
Cut the carrot and cucumber into fine julienne strips. De-seed the cucumber well to prevent it from releasing water. Slice the red onion very thinly until almost translucent.
- 3
In a bowl, dissolve the sugar in the lime juice and fish sauce. Add the minced garlic and sliced Thai chili. The sauce should be balanced between salty and acidic.
- 4
Mix the jellyfish, vegetables, and chopped herbs. Pour the dressing and toss vigorously. Sprinkle with crushed peanuts and sesame seeds just before serving to keep the crunch.
Frequently asked questions
How do you get this dish right?
- The jellyfish must be perfectly drained, otherwise it will dilute the dressing.
- Only mix the sauce at the last moment to keep the vegetables firm.
- If the jellyfish is too salty, soak it longer and change the water.
How long does this dish keep?
Consume immediately. Does not store well as vegetables will release water.
