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Jellyfish with Chili Sauce
|Jellyfish with Chili Sauce|
1/2 pound jellyfish, blanched for half minute, then immediately put into ice water, and when cold, slivered
3 Tablespoons thin soy sauce
3 Tablespoons sesame oil
1 Tablespoon chili sauce; less if not wanted very spicy
1 Tablespoon rice vinegar
1 Tablespoon granulated sugar
1 green part of one scallion, slivered
1. Mix jellyfish with the soy sauce, cover, and refrigerate if not using in the next hour or two.
2. Mix sesame oil, chili sauce, rice vinegar, and the sugar, and stir until dissolved, and toss with the jellyfish and soy sauce. Put into a pre-chilled serving bowl, scatter scallion pieces on top, and serve.