Jellyfish Salad

Jellyfish Salad Recipe: A Refreshing Vietnamese Delight

Region / culture: Vietnam | Preparation time: 2 hours | Cooking time: 10 minutes | Servings: 2

Introduction

Jellyfish salad is a unique and refreshing dish that combines the delicate flavors of jellyfish with fresh vegetables and protein. This dish is popular in Asian cuisine and is often served as an appetizer or side dish.

History

Jellyfish salad has been a traditional dish in Asian cuisine for centuries. It is believed to have originated in China and has since spread to other Asian countries such as Japan and Korea. The dish is typically made with salted jellyfish, which is soaked and sliced into thin strips before being mixed with a variety of ingredients such as cucumber, prawns, and chicken.

Ingredients

125 g (4 oz) of salted jellyfish
1 large cucumber
salt
0.5 cup of small peeled cooked prawns
125 g (4 oz) of roast chicken, preferably breast
2 tbsp of vegetable or peanut oil
1 spring onion, finely chopped
1 tbsp of fish sauce (nuoc mam)
freshly chopped coriander leaves
black pepper
2 tbsp of pickled carrot
2 tbsp of chopped roasted peanuts

How to prepare

Soak the jellyfish in hot water for 2 hours, changing the water twice.
Drain and cut it into thin strips.
Peel the cucumber, cut it in halves lengthwise, and slice it thinly.
Place it in a dish with 1 tsp salt and leave it for 10 minutes.
Rinse and drain it.
Shred the chicken and sauté it with the prawns briefly in the oil, adding the chopped onion and fish sauce.
Add the jellyfish and toss it in the pan.
Remove it and leave it to cool, then mix it with the remaining ingredients and pile it onto a small plate.

Variations

Add sliced bell peppers or bean sprouts for added crunch and flavor.
Substitute the prawns and chicken with tofu or tempeh for a vegetarian version of this dish.
Use a different type of nut oil such as sesame oil for a different flavor profile.

Cooking Tips & Tricks

Make sure to soak the jellyfish in hot water and change the water twice to remove excess salt.

- Be sure to slice the cucumber thinly and salt it to remove excess moisture before adding it to the salad.

- Sauté the chicken and prawns briefly in oil before adding the remaining ingredients to ensure they are cooked through.

- Garnish the salad with freshly chopped coriander leaves, pickled carrot, and roasted peanuts for added flavor and texture.

Serving Suggestions

This jellyfish salad can be served as an appetizer or side dish alongside other Asian dishes such as stir-fries or noodle dishes.

Cooking Techniques

Sauté the chicken and prawns in a hot pan to ensure they are cooked through but still tender.

- Toss the jellyfish in the pan briefly to heat it through without overcooking it.

Ingredient Substitutions

Use cooked squid or octopus instead of jellyfish if preferred.

- Substitute the cucumber with zucchini or radishes for a different texture.

Make Ahead Tips

This jellyfish salad can be prepared in advance and stored in the refrigerator for up to 24 hours before serving. Simply mix the ingredients together and store in an airtight container.

Presentation Ideas

Garnish the jellyfish salad with additional coriander leaves, pickled carrot, and peanuts for a colorful and flavorful presentation. Serve on small plates or bowls for individual servings.

Pairing Recommendations

This jellyfish salad pairs well with light and refreshing beverages such as green tea or a crisp white wine. It also complements dishes such as sushi or sashimi.

Storage and Reheating Instructions

Leftover jellyfish salad can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave for a few seconds or enjoy cold.

Nutrition Information

Calories per serving

One serving of this jellyfish salad contains approximately 200 calories.

Carbohydrates

The carbohydrates in this jellyfish salad come primarily from the cucumber and pickled carrot. One serving of this dish contains approximately 10 grams of carbohydrates.

Fats

The fats in this dish come from the peanut oil used for sautéing the chicken and prawns. One serving of this jellyfish salad contains approximately 8 grams of fat.

Proteins

The proteins in this dish come from the prawns and roast chicken. One serving of this jellyfish salad contains approximately 15 grams of protein.

Vitamins and minerals

This jellyfish salad is a good source of vitamins and minerals, particularly vitamin C from the cucumber and carrots. It also contains iron and zinc from the prawns and chicken.

Alergens

This dish contains shellfish (prawns) and peanuts, which are common allergens. It is important to be mindful of any allergies when preparing or consuming this dish.

Summary

Overall, this jellyfish salad is a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Jellyfish salad is a unique and flavorful dish that combines the delicate flavors of jellyfish with fresh vegetables and protein. This dish is easy to prepare and can be customized with different ingredients to suit your taste preferences. Enjoy this refreshing salad as an appetizer or side dish for a delicious and nutritious meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was strolling along the beach, collecting shells and watching the waves crash against the shore. As I walked, I spotted something unusual washed up on the sand – a beautiful, iridescent jellyfish.

At first, I was hesitant to approach it. Jellyfish can be dangerous, after all. But something about this creature called out to me. It was so delicate and graceful, its translucent body shimmering in the sunlight. I carefully picked it up, marveling at its otherworldly beauty.

As I held the jellyfish in my hands, I couldn't help but wonder if there was a way to incorporate it into a dish. I had always been adventurous in the kitchen, trying out new recipes and experimenting with different ingredients. And so, I decided to take the jellyfish home with me and see if I could create something delicious with it.

I had never made jellyfish salad before, but I was determined to give it a try. I remembered hearing about a traditional Chinese dish that featured jellyfish as the main ingredient, so I decided to start there. I set to work, researching different recipes and techniques for preparing jellyfish.

After several hours of trial and error, I finally came up with a recipe that sounded promising. It called for thinly sliced jellyfish, marinated in a tangy dressing made with soy sauce, vinegar, and sesame oil. I was intrigued by the combination of flavors and couldn't wait to see how it would turn out.

I carefully sliced the jellyfish into thin strips, taking care to remove any stingers or harmful parts. I then soaked the strips in a mixture of soy sauce, vinegar, and sesame oil, allowing the flavors to infuse the delicate flesh.

As the jellyfish marinated, I prepared the rest of the salad ingredients – crisp cucumbers, crunchy bell peppers, and fragrant herbs. I tossed everything together in a large bowl, adding a sprinkle of sesame seeds for extra crunch.

Finally, it was time to taste my creation. I took a small bite of the jellyfish salad, savoring the flavors and textures that mingled on my tongue. It was unlike anything I had ever tasted before – the jellyfish was tender and slightly chewy, with a subtle sweetness that paired perfectly with the tangy dressing.

I knew I had stumbled upon something truly special. This jellyfish salad was a culinary masterpiece, a dish that would delight and surprise anyone who tried it. And so, I shared the recipe with my friends and family, spreading the joy of this unique and delicious dish far and wide.

To this day, jellyfish salad remains one of my favorite recipes to make. Every time I prepare it, I am reminded of that fateful day on the beach, when I discovered the beauty and potential of this mysterious creature. And I am grateful for the chance to share that discovery with others, bringing a taste of the sea to their tables and hearts.