1Wash jelly fish thoroughly with water and soak it in a pot of water for 4 hours.
2Roll up jelly fish and shred finely. Soak it in water again for 4 hours or until it’s no longer salty.
3Blanch 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.
4Combine salt with sliced cucumber. Leave on a colander to drain out liquid for 30 mins. Dry cucumber with a paper towel.
5Combine sauce ingredients together. Add in jelly fish and cucumber; mix well. Serve garnished with coriander, chilli and sesame seeds.
Photo: Chris Leong