Chilled Teochew Jellyfish Salad (凉拌潮州海蜇)
凉拌潮州海蜇 (Chilled Teochew Jellyfish Salad) is a refreshing and flavorful dish that is popular in Chaoshan (Teochew) Cuisine. It is a perfect appetizer or side dish, especially during hot summer days.
Ingredients
- 200g jellyfish, shredded
- 1 cucumber, julienned
- 2 carrots, julienned
- 3 spring onions, finely chopped
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp sugar
- 1/2 tsp grated ginger
- 1/2 tsp minced garlic
- 1/4 tsp chili flakes (optional)
- Sesame seeds for garnish
Instructions
- Prepare the jellyfish by soaking it in cold water for 30 minutes. Drain and rinse well.
- In a large bowl, combine the jellyfish, cucumber, carrots, and spring onions.
- In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, ginger, garlic, and chili flakes (if using).
- Pour the dressing over the jellyfish mixture and toss to coat evenly.
- Chill the salad in the refrigerator for at least 1 hour before serving.
- Garnish with sesame seeds before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Protein
- 15g
- Fat
- 5g
- Carbohydrates
- 8g
Supplies
Large bowl Small bowl
Tools
Knife Grater Whisk
Serving suggestions
Serve the Chilled Teochew Jellyfish Salad as an appetizer or as a side dish with steamed rice.
Tips & tricks
For a spicier kick, add more chili flakes to the dressing. Adjust the seasoning according to your preference.
Cost
$10