Posted: Tue Oct 09, 2007 8:03 am
Eat your fear:
Title: Jellyfish Salad
Yield: 1 Serving
Ingredients
125 g (4 oz) Salted jellyfish
1 lg Cucumber
Salt
1/2 c Small peeled cooked prawns
125 g (4 oz) Roast chicken,
-preferably b
2 tb Vegetable or peanut oil
1 Spring onion, finely chop'd
1 tb Fish sauce (nuoc mam)
Fresh coriander leaves,
-chopped
Black pepper
2 tb Pickled carrot
2 tb Roasted peanuts, chopped
Instructions
Soak the jellyfish in hot water for 2 hours, changing the water twice. Drain and cut into thin strips. Peel the cucumber, cut in halves lengthwise and slice thinly. Place in a dish with 1 teaspoons
salt and leave for 10 mins. Rinse and drain.
Shred the chicken. Saute the chicken and prawns briefly in the oil adding the chopped onion and fish sauce. Add the jellyfish and toss in the pan. Remove and leave to cool, then mix with the remaining
ingredients and pile onto a small plate.
Title: Jellyfish Salad
Yield: 1 Serving
Ingredients
125 g (4 oz) Salted jellyfish
1 lg Cucumber
Salt
1/2 c Small peeled cooked prawns
125 g (4 oz) Roast chicken,
-preferably b
2 tb Vegetable or peanut oil
1 Spring onion, finely chop'd
1 tb Fish sauce (nuoc mam)
Fresh coriander leaves,
-chopped
Black pepper
2 tb Pickled carrot
2 tb Roasted peanuts, chopped
Instructions
Soak the jellyfish in hot water for 2 hours, changing the water twice. Drain and cut into thin strips. Peel the cucumber, cut in halves lengthwise and slice thinly. Place in a dish with 1 teaspoons
salt and leave for 10 mins. Rinse and drain.
Shred the chicken. Saute the chicken and prawns briefly in the oil adding the chopped onion and fish sauce. Add the jellyfish and toss in the pan. Remove and leave to cool, then mix with the remaining
ingredients and pile onto a small plate.