Sauces And Appetizers Recipes - Jellyfish Salad

Ingredients

• 125g (4oz) salted jellyfish

• 1 large cucumber

• salt

• 1/2 cup small peeled cooked prawns

• 125g (4oz) roast chicken (preferably breast)

• 2 tbsp vegetable or peanut oil

• 1 spring onion, finely chopped

• 1 tbsp fish sauce (nuoc mam)

• fresh coriander leaves, chopped

• black pepper

• 2 tbsp pickled carrot

• 2 tbsp roasted peanuts, chopped

---

Method:

1. Soak the jellyfish in cold water for about 2 1/2 hours, changing the water twice. Drain and cut into strips.

2. Peel the cucumber, cut in halves lengthwise and slice thinly. Place in a dish with 1 1/2 teaspoons salt and leave for 10 minutes. Rinse and drain.

3. Shred the chicken. Sauté the chicken and prawns briefly in the oil adding the chopped onion and fish sauce. Add the jellyfish and toss in the pan.

4. Remove and leave to cool, then mix with the remaining ingredients and pile onto a small plate.