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Cucumber and Jellyfish Salad
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Ingredients:
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2 sliced Jellyfish
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1 Cucumber, finely shredded
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50g rice vinegar
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2 teaspoons light soy sauce
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Sesame Oil for seasoning
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½ teaspoon chicken powder (optional)
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Sugar and Salt for seasoning
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1 teaspoon of roast sesame
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Method:
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Boil the Jellyfish in hot water for 2 minutes and place it into ice cold water to soak for 30 minutes, and then drain the excess water.
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Mix well the Jellyfish with cucumber, light soy sauce, vinegar, Sesame Oil, roast sesame, chicken powder, sugar then using salt for seasoning before serving.
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