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Sesame jellyfish
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Jams & Jellies, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Prepared shredded jellyfish | | 2
| tsp | Light soy sauce | | 3
| tbsp | Sesame oil | | 2
| tsp | White rice vinegar | | 2
| tsp | Sugar | | 3
| tbsp | White sesame seeds, toasted |
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Procedures:
| 1 | Rinse the jellyfish well in cold running water and drain. | | 2 | Put it in a stainless steel bowl and cover with boiling water. | | 3 | Let the jellyfish sit in the water for about 15 minutes or until it is tender. | | 4 | Drain and continue to soak at least 6 times in several changes of cold water. | | 5 | Drain thoroughly and blot dry with paper towels and set aside. | | 6 | Mix soy sauce, sesame oil, vinegar and sugar in a small bowl. | | 7 | Toss the jellyfish well in this sauce and let it sit for at least 30 minutes. | | 8 | Just before serving, garnish with the sesame seeds. | | 9 | Serves 4 as part of a chinese meal or 2 as a single dish. | | 10 | Ken hom - prodigy guest chefs cookboo |
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