Cucumber and shredded jellyfish salad

This quick and punchy cucumber salad from John Javier involves curing the cucumber in sugar, salt and MSG before mixing it with salted chillies and shredded jellyfish. Tantan xiang chopped chilli can be found in jars in Chinese supermarkets, and shredded jellyfish is generally sold vacuum-packed with pickles.

First published in 2023
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Ingredients

Metric

Imperial

Method

1

Blend the nori sheets into a powder and set aside

2

Wash the cucumbers and cut them in half lengthwise. Scoop out the seeds and discard them, then cut the remaining cucumber into 2cm squares. You should be left with about 700g of cucumber

3

Place the chopped cucumbers in a mixing bowl and season them with the salt, sugar and MSG. Mix thoroughly and allow to sit for 20 minutes to cure

  • 20g of table salt
  • 20g of caster sugar
  • 20g of MSG (monosodium glutamate) powder
4

Once the cucumbers are properly cured and the seasoning has dissolved, strain the excess liquid from the bowl. Open the packet of shredded jellyfish and strain off the liquid. Add the jellyfish to the bowl of cucumbers along with the garlic, chilli and black sesame seeds and mix well

5

Divide the cucumber and jellyfish salad into two bowls and dust with the nori powder to serve

First published in 2023
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John Javier became known as one of the most exciting new voices in Chinese cooking while at the helm of Master in Sydney and Happy Paradise in Hong Kong. He now heads up Fitzrovia’s The Tent (At the End of the Universe) and its Middle Eastern menu.

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