This salad mixes jellyfish with shredded green mango, boiled chicken, onion, herbs and roasted peanuts, all dressed with a sauce that is a little sweet, sour and spicy. The jellyfish only gets a few minutes in hot water, so there is very little cooking involved. The mix of sweet, sour and crunchy is the point, and it suits hot days. Ingredients For the salad 300 g jellyfish ½ chicken Green mango Onion Coriander (cilantro) and dill Roasted peanuts Deep fried shrimp paste, to serve For the dipping sauce 2 tablespoons water 1 tablespoon sugar ½ tablespoon vinegar Salt, pepper and MSG Chilli, sliced How to make jellyfish salad 1. Prepare the jellyfish Slice the jellyfish into medium pieces. Soak them in hot water, 70–80 degrees, for about 3–5 minutes. 2. Cook the chicken Boil the chicken, then tear the meat into small, long strips. 3. Cut the rest Crush the roasted peanuts. Cut the green mango and the onion into long, thin strips. Slice the dill and coriander. 4. Make the dipping sauce This is the step to concentrate on. Mix 2 tablespoons water, 1 tablespoon sugar and ½ tablespoon vinegar with salt, pepper, MSG and the sliced chilli. Taste and adjust until it is a little sweet, a little sour and a little spicy. 5. Assemble Put the jellyfish, chicken, onion, green mango, dill, coriander and roasted peanuts together on one big plate. Just before eating, spoon a little of the sauce over the salad. Eating it with deep fried shrimp paste is a perfect choice. Share:
