📝 About This Recipe
While jellyfish is traditionally served chilled and rubbery in salads, this recipe transforms it into a spectacular crispy delicacy that mimics the texture of premium fried calamari or pork crackling. By carefully hydrating and flash-frying the jellyfish, we unlock a unique, airy crunch that is perfectly complemented by a zingy Szechuan spice blend. This dish is a sophisticated conversation starter that bridges the gap between traditional Cantonese techniques and modern coastal frying styles.
🥗 Ingredients
The Jellyfish
- 500 grams Salt-cured jellyfish (heads or skin) (rinsed thoroughly of all salt)
- 1 tablespoon Shaoxing rice wine (for neutralizing the brine scent)
- 3 slices Ginger (smashed)
The Batter & Dredge
- 1/2 cup Cornstarch
- 1/2 cup Rice flour (provides a superior, lasting crunch)
- 1/2 teaspoon Baking powder (creates tiny air bubbles for lightness)
- 1 large Egg white (beaten until frothy)
- 1/4 cup Ice-cold sparkling water (the colder the better)
Szechuan Seasoning Salt
- 1 tablespoon Sea salt (toasted in a dry pan)
- 1 teaspoon Szechuan peppercorns (toasted and finely ground)
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Chili flakes (optional, for heat)
Frying & Garnish
- 4 cups Neutral frying oil (peanut, canola, or grapeseed)
- 1/4 cup Fresh cilantro (roughly chopped)
- 1 piece Red Fresno chili (thinly sliced into rings)
- 1 whole Lime wedges (for serving)
👨🍳 Instructions
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1
Begin by soaking the salt-cured jellyfish in a large bowl of cold water for at least 2 hours, changing the water every 30 minutes to remove excess salinity.
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2
Bring a pot of water to a boil, then turn off the heat. Blanch the jellyfish for exactly 15-20 seconds; it will shrink and curl significantly. Immediately plunge into an ice bath to stop the cooking.
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3
Drain the jellyfish and pat it extremely dry using paper towels. This is the most critical step—any moisture will cause dangerous popping in the hot oil.
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4
Slice the jellyfish into bite-sized strips, roughly 1/2 inch wide, and toss them with the Shaoxing wine and ginger. Let marinate for 10 minutes, then pat dry once more.
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5
In a small dry skillet, toast the sea salt and Szechuan peppercorns over medium heat until fragrant (about 2 minutes). Grind them into a fine powder and mix with garlic powder and chili flakes.
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6
In a medium bowl, whisk together the cornstarch, rice flour, and baking powder.
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7
In a separate small bowl, whisk the egg white and ice-cold sparkling water until light and bubbly. Combine the wet and dry ingredients, stirring minimally. The batter should be thin, like heavy cream.
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8
Heat the frying oil in a wok or deep pot to 375°F (190°C). Use a kitchen thermometer to ensure accuracy.
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9
Dip the jellyfish strips into the batter, shaking off any excess. You want a very thin, translucent coating.
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10
Carefully drop the jellyfish into the hot oil in small batches to avoid crowding. Fry for 2-3 minutes until they turn a pale, golden straw color and feel firm to the touch.
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11
Remove with a slotted spoon or spider and drain on a wire rack (not paper towels) to keep the bottom side crispy.
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12
While still piping hot, toss the fried jellyfish in a large bowl with a generous dusting of the Szechuan seasoning salt.
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13
Garnish with fresh cilantro and sliced red chilies for a pop of color and heat.
💡 Chef's Tips
Always use rice flour in the dredge; it has a higher starch content and lower protein than wheat flour, which prevents the coating from becoming chewy. Ensure the jellyfish is bone-dry before battering; jellyfish is 95% water, and any surface moisture will prevent the batter from adhering. Do not over-fry; jellyfish can become tough and rubbery if cooked for more than 3-4 minutes in the oil. If you cannot find Szechuan peppercorns, a mix of black pepper and lemon zest provides a similar bright, spicy profile.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or a dry Riesling to cut through the fried richness. Serve as an appetizer alongside a spicy soy-vinegar dipping sauce. Accompany with a side of pickled cucumbers to provide a refreshing acidic contrast. Place atop a bed of shredded green papaya for a textural 'nest' presentation.