How to make delicious, refreshing jellyfish salad at home

1. Ingredients for jellyfish salad

Jellyfish: 250g
Carrot: Half
Cucumber: 1 fruit
Green mango: Half fruit
Onion: Half an onion
Coriander, basil: a little
Garlic: 1 bulb
Chili: 1 fruit
Fish sauce: 3 tablespoons
Lemon juice: 3 tablespoons
Roasted peanuts: a little
Sesame seeds: 1 pinch
Sugar: 3 tablespoons

Ingredients for jellyfish salad (Photo: VTC News)

2. How to make jellyfish salad

Step 1 : Prepare ingredients

Soak jellyfish in a basin of clean water for about 40 minutes, then rinse several times to remove the salty taste and fishy smell.

Then, boil water, put jellyfish in to blanch, then remove immediately and soak in a bowl of ice water, which helps the jellyfish become crispier and tastier.

Wash and chop coriander and basil. Peel and shred carrots, cucumbers and green mangoes.

Peel the onion, slice it thinly and soak it in ice water mixed with vinegar or lemon to reduce the pungent smell.

Peel garlic, wash, chop finely. Wash chili, chop finely.

Crush roasted peanuts and sesame seeds to mix with the salad to increase the aroma and richness.

Step 2 : Mix fish sauce for jellyfish salad

Put fish sauce, sugar and lime juice in a bowl in the ratio: 3:3:3. Next, use a spoon to stir until the spices dissolve, then add minced garlic and chili.

When you taste the rich, sour and spicy fish sauce, you can use it to mix the salad.

Step 3 : Mix jellyfish salad

Add jellyfish, carrots, green mango, cucumber, and julienned onions into a bowl. Then, pour the sweet and sour fish sauce mixture on top and mix well.

Step 4 : Finish

Sprinkle the coriander, basil, sesame and crushed peanuts on top of the jellyfish salad, stir well again and then serve on a plate. You have completed the delicious, refreshing jellyfish salad.

milk 2.jpg — Crispy and delicious jellyfish salad (Photo: Capital Women)

3. Notes when making jellyfish salad

To have a delicious jellyfish salad that stays crispy and doesn't get watery, you need to keep in mind the following:

You need to pay attention to choose to buy good jellyfish. There are 2 types of jellyfish on the market: fresh and pre-processed packaged.

With processed jellyfish, you need to pay attention to the information printed by the manufacturer on the packaging such as: Ingredients, expiry date. You should buy newly produced jellyfish with a long shelf life.

With fresh jellyfish, when buying you should touch the jellyfish to feel its firmness and freshness.

You need to observe the color of the jellyfish. Good jellyfish will have a light pinkish-white color. In addition, on their surface there is often a thin layer of salt-like powder. Absolutely do not buy jellyfish that is slightly yellow, because those are jellyfish that have been soaked in chemicals.

Fresh jellyfish will have a characteristic fishy smell and will not feel greasy or sticky to the touch.

With cucumbers, remember to remove the core of the fruit. Because this part has a lot of water, if left, the jellyfish salad will be less attractive.

Vegetables are very susceptible to wilting and dehydration. Therefore, to keep vegetables crispy, you should put them in a food storage box or freezer bag and store them in the refrigerator. When you are ready to mix the salad, take them out and use them.

Do not mix the salad too early because it will easily make the salad more watery than usual. In addition, leaving the salad for a long time will also reduce its delicious crispness.

You should add water in several times, pour slowly and gently squeeze with your hands so that the jellyfish absorbs the spices and avoids releasing water.

The fish sauce mixed with jellyfish salad needs to be thick. Depending on each person's preference, mix it differently. Squeeze in the lime juice when close to eating.

Nuts like peanuts and sesame seeds should be added last to retain their delicious flavor.

The above method of making jellyfish salad will produce an extremely delicious finished product. The jellyfish is crunchy and full of sour and spicy flavors. The vegetables are crunchy, sweet, and refreshing, and the sour green mango adds more flavor to the dish. In particular, the jellyfish is not fishy at all, and the salad does not release water after a long time.

Jellyfish salad should not be left for too long because it will easily release water and lose the inherent crispness of the dish.

Hopefully, with the simple jellyfish salad recipe above, you will have another delicious recipe to treat your family. Good luck!

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