Best 3 Sesame Jellyfish Salad Recipes

Venture into the depths of culinary intrigue with our tantalizing Sesame Jellyfish Salad, a symphony of flavors and textures that will transport your taste buds to a realm of pure bliss. This delectable dish, deeply rooted in Asian cuisine, showcases the unique taste of jellyfish, a marine delicacy prized for its crunchy texture and subtle briny flavor. Paired with crisp cucumber, succulent carrots, and a medley of aromatic herbs, this salad is a refreshing and vibrant addition to any meal.

But our culinary journey doesn't end there. We've compiled a treasure trove of jellyfish salad recipes, each offering a unique twist on this classic dish. From the fiery kick of Sichuan Jellyfish Salad to the zesty tang of Thai Jellyfish Salad, these recipes will tantalize your palate and leave you craving more.

So, embark on this culinary odyssey, explore the diverse flavors of jellyfish salad, and discover a world of taste sensations that will elevate your dining experience to new heights.

Here are our top 3 tried and tested recipes!

SESAME JELLYFISH WITH CHILI SAUCE

Sesame Jellyfish With Chili Sauce image

A traditional Chinese favorite, often served as part of the opening course of a Chinese banquet, although this adds a little kick with some chili sauce. This was based on http://www.recipezaar.com/165901. Packaged jellyfish can usually be purchased at any number of Chinese supermarkets.

Provided by howcheng

Categories No Shell Fish

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb packaged jellyfish
2 teaspoons soy sauce
3 tablespoons sesame oil
2 teaspoons rice vinegar
2 teaspoons sugar
2 teaspoons chili sauce
1 small green onion
3 tablespoons sesame seeds

Steps:

Prepare jellyfish as directed on package. This step usually takes about three hours. Jellyfish should be dried and desalted before using.
Chop the green onion into small pieces.
Mix the jellyfish, green onion, soy sauce, sesame oil, vinegar, sugar, and chili sauce together in a bowl or other container.
Stir so that all the jellyfish strips are coated with the sauce mixture.
Cover and let sit for at least 30 minutes refrigerated -- the longer the better.
Serve chilled.

Nutrition Facts : Calories 142.1, Fat 13.6, SaturatedFat 1.9, Sodium 206.6, Carbohydrate 4.5, Fiber 1, Sugar 2.5, Protein 1.6

SESAME JELLYFISH

Sesame Jellyfish image

Once again I'm on this try new things thing and this is one of those recipes. Not many people even know that you can eat jellyfish and it's really really good. Prepping the jelly fish can be time consuming if you can't buy it prepared, but it is well worth it.

Provided by R.Rowand

Categories No Shell Fish

Time 54m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb jellyfish
2 teaspoons light soy sauce
3 tablespoons sesame oil
2 teaspoons Chinese white rice vinegar
2 teaspoons sugar
3 tablespoons sesame seeds

Steps:

To prep jellyfish:.
Rinse very well in cold water and drain. Put in a stainless steel bowl and cover with boiling water for 15 minutes or until tender. Then drain rinse with cold water for 6 minutes. If you are not using the jelly fish right away, you can soak in the frig, but change the water ever hour or so. Drain thoroughly and blot dry with paper towel.
Mix soy sauce, sesame oil, vinegar, and sugar in a small bowl.
Let sit 30 minutes.
Just before serving, garnish with sesame seeds.
You may heat this recipe if you like; just stir fry it in a wok about 3 minutes, but it is best served cold.

Nutrition Facts : Calories 138.8, Fat 13.6, SaturatedFat 1.9, Sodium 169.2, Carbohydrate 3.9, Fiber 0.8, Sugar 2.2, Protein 1.5

MARINATED JELLYFISH WITH CUCUMBER SALAD

Marinated Jellyfish with Cucumber Salad image

Categories Salad Sauce Cucumber Boil

Yield serves 4

Number Of Ingredients 18

Ingredients

Amazu Marinade
1 cup rice wine vinegar
1/4 cup Dashi (page 40)
1 tablespoon usukuchi (light-colored Japanese soy sauce)
1/4 cup plus 1 teaspoon sugar
1 teaspoon salt
Pinch of ichimi togarashi (Japanese red pepper flakes)
12 ounces cured jellyfish, cut into 3- to 4-inch-long by 1/4-inch-wide pieces
Cucumber Salad
3/4 cucumber, peeled and sliced into very thin 2-inch-long matchsticks
1/8 jicama, peeled and sliced into very thin 2-inch-long matchsticks
1/2 carrot, peeled and sliced into very thin 1-inch-long matchsticks
Garnishes
1 tablespoon plus 1 teaspoon sesame oil
1/2 teaspoon hot chili oil
1/2 teaspoon white sesame seeds
2 scallions, bottom half thinly sliced on a sharp angle
2 sprigs cilantro

Steps:

To make the marinade, combine all the ingredients in a small saucepan and set over high heat. Bring the mixture to a boil and immediately turn off the heat. Allow the marinade to cool to room temperature.
Prepare an ice bath and set aside. Place the jellyfish in another bowl under cold running water for 20 minutes to remove the excess salt. Bring a pot of water to a boil and quickly blanch the jellyfish, just 1 or 2 seconds. Remove and immediately submerge the jellyfish in the ice bath. Drain well and combine the jellyfish with the marinade. Cover and refrigerate for 2 to 3 hours.
To make the salad, divide the cucumbers among 4 shallow bowls, arranging them in a line in the center. In each bowl, place one-fourth of the carrots and jicama on opposite sides of the cucumber.
Drain the jellyfish from the marinade; reserve the marinade. Top the vegetables with one-fourth of the jellyfish, followed by 2 tablespoons of the reserved marinade, 1 teaspoon of the sesame oil, 1/8 teaspoon of the chili oil, 1/8 teaspoon of the sesame seeds, and one-fourth of the scallions. Finish the bowls with 3 or 4 cilantro leaves.

Tips:

Choose fresh and berkualitas tinggi jellyfish. The fresher the jellyfish, the better the salad will taste. You can find fresh jellyfish at Asian markets or online.
Soak the jellyfish in water for at least 30 minutes before using. This will help to remove any excess salt or impurities.
Cut the jellyfish into thin strips. This will make it easier to eat and will help the flavors of the salad to penetrate the jellyfish.
Use a variety of vegetables in your salad. This will add flavor, texture, and color. Some good choices include carrots, cucumbers, celery, and onions.
Use a light and flavorful dressing. A simple vinaigrette or sesame dressing is a good choice. You can also add other ingredients to your dressing, such as ginger, garlic, or chili peppers.
Serve the salad immediately. Jellyfish salad is best when served fresh.

Conclusion:

Jellyfish salad is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be customized to your own taste. With its unique flavor and texture, jellyfish salad is sure to be a hit at your next party or gathering.