Start your meal with a bang by serving up a cold and crunchy jelly fish salad with sesame seeds as an irresistible appetizer
6 Servings
Prep Time
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  • 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


  • 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

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


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


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.


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


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

Photo: Chris Leong

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