📝 About This Recipe
A quintessential delicacy of Cantonese banquets, this salad celebrates the unique, crunchy texture of jellyfish paired with a deeply aromatic roasted sesame dressing. This dish is a masterclass in texture, offering a refreshing snap that balances the nutty richness of toasted oil and the bright acidity of aged black vinegar. It is an elegant, cooling appetizer that awakens the palate and showcases the sophisticated simplicity of traditional seafood preparation.
🥗 Ingredients
The Jellyfish
- 500 grams Salted/Dehydrated Jellyfish strips (high quality, pre-shredded or whole sheets)
- 4 cups Cold water (for soaking and rinsing)
The Aromatic Dressing
- 2 tablespoons Toasted Sesame Oil (pure, high-quality)
- 1.5 tablespoons Chinkiang Black Vinegar (adds a smoky, malty acidity)
- 1 tablespoon Light Soy Sauce (for savory depth)
- 1 teaspoon Granulated Sugar (to balance the vinegar)
- 1 teaspoon Grated Ginger (freshly squeezed for juice)
- 2 cloves Garlic (very finely minced)
- 1 teaspoon Chili Oil (optional, for a subtle kick)
The Salad Base and Garnish
- 1 large English Cucumber (julienned into matches)
- 1/2 cup Carrot (finely julienned)
- 2 teaspoons Toasted White Sesame Seeds (for crunch and aroma)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 pieces Scallions (thinly sliced on a bias)
👨🍳 Instructions
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1
Begin by thoroughly rinsing the salted jellyfish under cold running water for 5 minutes to remove excess salt and preservatives.
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2
Place the jellyfish in a large bowl of cold water and soak for at least 30-40 minutes. Change the water twice during this process to ensure all saltiness is gone.
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3
If using whole jellyfish sheets, slice them into thin, uniform strips about 1/4 inch wide after soaking.
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4
Bring a pot of water to a boil, then turn off the heat. Let the water sit for 30 seconds so it is hot but not bubbling (around 80°C/175°F).
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5
Blanch the jellyfish strips in the hot water for exactly 15-20 seconds. They will curl and shrink slightly; do not overcook or they will become rubbery.
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6
Immediately plunge the jellyfish into a bowl of ice water. This 'shocks' the seafood, preserving that signature 'crunchy' snap.
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7
Drain the jellyfish very well. Use a clean kitchen towel or paper towels to squeeze out as much excess moisture as possible; this ensures the dressing sticks to the strips.
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8
In a small mixing bowl, whisk together the toasted sesame oil, black vinegar, light soy sauce, sugar, minced garlic, ginger juice, and chili oil until the sugar is fully dissolved.
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9
Prepare the cucumber by julienning it, avoiding the watery seed core. Place the cucumber and carrot matches in the bottom of a chilled serving bowl.
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10
Add the dried jellyfish strips on top of the vegetables.
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11
Pour the sesame dressing over the jellyfish and toss gently with chopsticks or tongs to coat every strand evenly.
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12
Garnish generously with toasted sesame seeds, sliced scallions, and fresh cilantro leaves just before serving.
💡 Chef's Tips
Always use cold water for soaking; warm water can ruin the texture before you even start. The secret to the best texture is squeezing the jellyfish dry—if it's wet, the sauce will slide off and taste diluted. Do not boil the jellyfish in active rolling water; the high heat causes them to toughen instantly. If you prefer a more pungent flavor, let the garlic sit in the vinegar for 5 minutes before adding the oil. For an extra crisp cucumber, lightly salt the julienned strips for 5 minutes, rinse, and pat dry before adding to the salad.
🍽️ Serving Suggestions
Serve as a cold starter alongside a hot bowl of Congee. Pairs beautifully with a crisp, dry Riesling or a chilled Jasmine tea. Include it as part of a traditional multi-course Cantonese dim sum spread. Serve alongside 'Century Eggs' with pickled ginger for a classic appetizer platter. Accompany with a side of crispy roasted pork belly to contrast the textures.