Yan-Kit's Classic Chinese Cook Book/Yan-Kit

Edible Jellyfish with Cucumber
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound preserved edible jellyfish 1/2 long cucumber FOR THE DRESSING: 1 teaspoon rice or cider vinegar
2 tablespoons thin soy sauce 1/2 teaspoon sugar 1 tablespoon sesame oil
1/2 teaspoon prepared mustard



1 Shake all the sandy salt from the jellyfish. Wash in 3 changes of water, squeezing to get rid of some of the excess saltiness.
2 Put into a large, deep bowl and fill with cold water. Soak for 3 to 4 days, changing the water twice a day and squeezing the jellyfish each time. At the end of the soaking, it should be totally free of salt.
3 PREPARE THE DRESSING: Mix together the vinegar, soy sauce, sugar, oil and mustard.
4 Squeeze excess water from the jellyfish. Put on a board and cut into thin strips about 1/8 inch wide. Drain well.
5 Cut Cut the cucumber diagonally into slices about 1/8 inch thick. Stack a few pieces together at a time and cut into sticks about 1/5 inch wide.
6 Arrange the cucumber sticks in a circle on the serving plate and place the jellyfish in the center.
7 Just before serving, add the well-stirred dressing to the jellyfish.

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