Jellyfish Salad
chinese, salads, shellfish
1/2 lb salted jellyfish
1 tablespoon vinegar
1 large cucumber, julienne
1 tablespoon sugar
1 tablespoon creamy peanut butter
1 teaspoon sesame oil
1 tablespoon soy sauce
1 dash of hot chili oil
Wash jellyfish. Rinse under running water for 20 minutes or until it is no longer salty; cut into strips. Put in boiling water for 5 seconds and rinse in cold water; drain. Arrange cucumber on serving plate. Place jellyfish on cucumber. In a bowl, combine remaining ingredients; mix until smooth. Serve with salad. Makes 4 servings.
Chef Shaw P. Yen - Owner of Dew Drop Inn. www hei.com/heco/ekitchen/ The Electric Kitchen; Hawaiian Electric Company, Inc.
Yield: 1 servings