Jelly Fish Salad With Sesame Seeds

Yield: 6 Servings
Prep Time: 120 mins
Cook Time: 5 mins
Difficulty Level: 1/5

Ingredients

• 500 g salted jelly fish (whole piece)
• 1 tsp fine salt
• 1 medium-sized Japanese cucumber, remove core and slice thinly
• 2 stalks coriander, use leaves only
• 1 red chilli, remove seeds and shred
• 1 tbsp toasted sesame seeds

SAUCE

• 1 tbsp chilli oil
• 2 tbsps light soy sauce
• 1 tbsp oyster sauce
• 3 tbsps sesame oil
• 1 tbsp fine sugar
• 1 tbsp white vinegar
• 2 tbsps sesame oil

Steps

01. Wash jelly fish thoroughly with water and soak it in a pot of water for 4 hours.

02. Roll up jelly fish and shred finely. Soak it in water again for 4 hours or until it’s no longer salty.

03. Blanch jelly fish in hot water for 5 to 6 mins if you prefer a softer texture, or for 2 mins if you prefer it crunchier. Remove and strain out water.

04. Combine salt with sliced cucumber. Leave on a colander to drain out liquid for 30 mins. Dry cucumber with a paper towel.

05. Combine sauce ingredients together. Add in jelly fish and cucumber; mix well. Serve garnished with coriander, chilli and sesame seeds.

Photo: Chris Leong