RCI-SN.003.0141.001
Jellyfish Salad
Source: Vietnam - The Pleasure of Cooking mini-series
Prep30 min
Cook5 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 125 g
- 1 large
- 1 unit
- ½ cup
- (4 oz) roast chicken125 gpreferably breast
- 2 tbsp
- spring onion1 unitfinely chopped
- 1 tbsp
- fresh coriander leaves1 unitchopped
- 1 unit
- pickled carrot2 tbsp
- roasted peanuts2 tbspchopped
Method
1
Soak the salted jellyfish in cold water for 20 minutes, changing the water twice to remove excess salt, then drain and slice into thin strips.
2
Peel the cucumber lengthwise with a vegetable peeler to create long ribbons, or slice thinly into rounds, discarding the seeded center if preferred.
3
Shred the roast chicken into bite-sized pieces by hand or with two forks, ensuring no large chunks remain.
4
Heat the vegetable or peanut oil in a large mixing bowl, add the finely chopped spring onion, and stir for 30 seconds to infuse the oil with onion flavor.
5
Add the fish sauce and stir to combine, then season with black pepper to taste.
6
Place the drained jellyfish strips, cucumber, shredded chicken, and peeled cooked prawns into the bowl and toss gently to coat evenly with the dressing.
7
Add the pickled carrot and fold gently into the salad until evenly distributed.
8
Divide the salad among serving plates and garnish with chopped roasted peanuts and fresh coriander leaves just before serving.