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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Jellyfish can be prepared in many delicious dishes, one of which is the crunchy cucumber jellyfish salad. Let’s join TasteVN into the kitchen to make this salad dish to treat everyone.
Ingredients for Cucumber Jellyfish Salad For 2 people
Jellyfish 500 gr Lemon 1 fruit Cucumber 2 fruits Carrot 1 root Starfruit 1 fruit Herbs 20 gr Garlic 3 cloves Chili 3 fruits Fish sauce 2 tablespoons Sugar 2 tablespoons
How to choose fresh ingredients
Notes on jellyfish and tips for choosing good quality jellyfish
- Do not allow children under 8 years old to eat it because of weak immunity, making them prone to allergies. People who are allergic or have a history of seafood allergies should also avoid jellyfish.
- Absolutely do not catch jellyfish from the sea for consumption, because there are many types of jellyfish, some of which are very toxic and dangerous.
- The jellyfish you buy at the supermarket or market must have clear labels and origins because jellyfish must be processed correctly to remove some toxins present in them.
- When purchasing, check carefully the expiration date, brand, and condition of the packaging.
- Avoid buying expired products, jellyfish showing signs of spoilage, cloudy bodies, or strange smells.
How to choose good cucumbers
- Shape: Choose cucumbers that are long, evenly shaped, straight, and feel firm when picked up. Avoid selecting cucumbers that are bulging in the middle or have small ends. Additionally, do not choose cucumbers that are too large or too small as they may be bitter.
- Cucumber skin: Choose cucumbers with intact skin, free from dark spots or yellowing, and with a layer of white powder on the surface. It is best to select those with small bumps on the skin.
- Color: Choose cucumbers that are uniformly green. Avoid selecting those that are light yellow or too dark green as they are often spoiled or have been sprayed with chemicals.
- Cucumber stem: Fresh cucumbers should have their stems intact, and the flower end should still be attached, indicating they are young and fresh, which will taste sweeter than others.
How to Prepare Jellyfish Salad with Cucumber
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Prepare Ingredients
Leave the cucumber skin on, wash it clean, then cut the cucumber lengthwise in half, remove the seeds, and slice it diagonally for a nice appearance.
Peel and wash the carrot, then shred it into thin strips, wash the starfruit and cut it into small strips, wash the herbs and chop them finely.
For the packaged jellyfish, pour it into a colander and let it drain before cooking. You can also rinse it briefly with cold water to remove any soaking liquid if desired.
Peel the garlic, crush it, and then mince it finely. Remove the stem from the chili, wash it clean, and then chop it small.
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Make the Salad Dressing
In a bowl, combine the seasoning mixture including: 2 tablespoons of fish sauce, 2 tablespoons of sugar, the minced garlic and chili, and the juice of 1 lemon. Then stir well to dissolve the seasonings.
Tip for a dry salad that doesn’t release too much water: Heat the mixed dressing over low heat until it thickens. This method will help the salad not to release too much water while mixing, making it drier and tastier.
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Mix the salad
Prepare a large bowl, add the jellyfish and all the pre-prepared vegetables. Then pour the salad dressing into the bowl and mix well to ensure all ingredients absorb the seasoning.
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Final Product
Present the dish on a plate; this dish features the crunchy texture of jellyfish and cucumber combined with the tangy flavor of lime and starfruit, making it incredibly appealing. This dish is best enjoyed with grilled rice crackers or shrimp chips.
See more:
Above is the guide to making jelly cucumber salad crispy and delicious. Wishing you success in making this dish!
*Image and recipe source from the YouTube channel Not Afraid of Hunger
