Sesame Jellyfish Salad Recipes
SESAME JELLYFISH WITH CHILI SAUCE
A traditional Chinese favorite, often served as part of the opening course of a Chinese banquet, although this adds a little kick with some chili sauce. This was based on http://www.recipezaar.com/165901. Packaged jellyfish can usually be purchased at any number of Chinese supermarkets.
Provided by howcheng
Categories No Shell Fish
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare jellyfish as directed on package. This step usually takes about three hours. Jellyfish should be dried and desalted before using.
- Chop the green onion into small pieces.
- Mix the jellyfish, green onion, soy sauce, sesame oil, vinegar, sugar, and chili sauce together in a bowl or other container.
- Stir so that all the jellyfish strips are coated with the sauce mixture.
- Cover and let sit for at least 30 minutes refrigerated -- the longer the better.
- Serve chilled.
Nutrition Facts : Calories 142.1, Fat 13.6, SaturatedFat 1.9, Sodium 206.6, Carbohydrate 4.5, Fiber 1, Sugar 2.5, Protein 1.6
MARINATED JELLYFISH WITH CUCUMBER SALAD
Steps:
- To make the marinade, combine all the ingredients in a small saucepan and set over high heat. Bring the mixture to a boil and immediately turn off the heat. Allow the marinade to cool to room temperature.
- Prepare an ice bath and set aside. Place the jellyfish in another bowl under cold running water for 20 minutes to remove the excess salt. Bring a pot of water to a boil and quickly blanch the jellyfish, just 1 or 2 seconds. Remove and immediately submerge the jellyfish in the ice bath. Drain well and combine the jellyfish with the marinade. Cover and refrigerate for 2 to 3 hours.
- To make the salad, divide the cucumbers among 4 shallow bowls, arranging them in a line in the center. In each bowl, place one-fourth of the carrots and jicama on opposite sides of the cucumber.
- Drain the jellyfish from the marinade; reserve the marinade. Top the vegetables with one-fourth of the jellyfish, followed by 2 tablespoons of the reserved marinade, 1 teaspoon of the sesame oil, 1/8 teaspoon of the chili oil, 1/8 teaspoon of the sesame seeds, and one-fourth of the scallions. Finish the bowls with 3 or 4 cilantro leaves.
SESAME JELLYFISH
Once again I'm on this try new things thing and this is one of those recipes. Not many people even know that you can eat jellyfish and it's really really good. Prepping the jelly fish can be time consuming if you can't buy it prepared, but it is well worth it.
Provided by R.Rowand
Categories No Shell Fish
Time 54m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- To prep jellyfish:.
- Rinse very well in cold water and drain. Put in a stainless steel bowl and cover with boiling water for 15 minutes or until tender. Then drain rinse with cold water for 6 minutes. If you are not using the jelly fish right away, you can soak in the frig, but change the water ever hour or so. Drain thoroughly and blot dry with paper towel.
- Mix soy sauce, sesame oil, vinegar, and sugar in a small bowl.
- Let sit 30 minutes.
- Just before serving, garnish with sesame seeds.
- You may heat this recipe if you like; just stir fry it in a wok about 3 minutes, but it is best served cold.
Nutrition Facts : Calories 138.8, Fat 13.6, SaturatedFat 1.9, Sodium 169.2, Carbohydrate 3.9, Fiber 0.8, Sugar 2.2, Protein 1.5
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