Jellyfish Salad
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Ingredients
- 125 g (4 oz) Salted Jellyfish
- 1 lg cucumber
- salt
- 1/2 c Small peeled cooked prawns
- 125 g (4 oz) Roast Chicken, - preferably breast
- 2 tb Vegetable or peanut oil
- 1 Spring Onion, finely chop'd
- 1 tb Fish sauce (nuoc mam)
- Fresh coriander leaves, - chopped
- black pepper
- 2 tb Pickled carrot
- 2 tb Roasted peanuts, chopped
Directions
Soak the Jellyfish in hot water for 2 hours, changing the water twice. Drain and cut into thin strips. Peel the cucumber, cut in halves lengthwise and slice thinly. Place in a dish with 1 teaspoons salt and leave for 10 mins. Rinse and drain.
Shred the Chicken and saute with the prawns briefly in the oil, adding the chopped Onion and fish sauce. Add the Jellyfish and toss in the pan. Remove and leave to cool, then mix with the remaining ingredients and pile onto a small plate. From : Vietnam - The Pleasure Of Cooking Mini-Series
