Jellyfish Salad
- 1/2 lb salted jellyfish
- 1 large cucumber, julienne
- 1 tablespoon creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- Dash of hot chili oil
Jellyfish Salad
Demonstrated by: Chef Shaw P. Yen - Owner of Dew Drop Inn.
Narcissus Cooking Program on December 1, 1995.
Ingredients:
Directions:
- Wash jellyfish.
- Rinse under running water for 20 minutes or until it is no longer salty; cut into strips.
- Put in boiling water for 5 seconds and rinse in cold water; drain.
- Arrange cucumber on serving plate.
- Place jellyfish on cucumber.
- In a bowl, combine remaining ingredients; mix until smooth.
- Serve with salad.
Makes 4 servings.
