Jellyfish Salad

 

Serves one.

Ingredients

 

125g (4 oz) Salted jellyfish

1 Cucumber,

60g (2 oz) Small peeled cooked prawns,

125 g  (4 oz) Roast chicken, preferably breast,

2 tbs Vegetable or peanut oil,

1 Spring onion, finely chopped,

1 tbs Fish sauce (nuoc mam),

Fresh coriander leaves, chopped,

Black pepper,

Salt,

2 tbs Pickled carrot,

2 tb Roasted peanuts, chopped

 

Instructions

 

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 teaspoon salt and leave for 10 minutes. Rinse and drain. Shred the chicken. Saute the chicken and 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. Enjoy!