Cucumber and Shredded Jellyfish Salad Recipe
by John Javier
2
45 minutes
Ingredients

  • 10 nori sheets
  • 1kg baby cucumbers
  • 20g of table salt
  • 20g of caster sugar
  • 20g of MSG (monosodium glutamate) powder
  • 12 garlic cloves, peeled and chopped
  • 1 packet shredded jellyfish
  • 40g of tantan xiang chopped red chilli
  • 2 tbsp of black sesame seeds
Method
1

Blend the nori sheets into a powder and set aside

  • 10 nori sheets
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

  • 1kg baby cucumbers
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

  • 1 packet shredded jellyfish
  • 12 garlic cloves, peeled and chopped
  • 40g of tantan xiang chopped red chilli
  • 2 tbsp of black sesame seeds
5

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