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.
- Total:
Ingredients
- 10nori sheets
- 1kg baby cucumbers
- 20g of table salt
- 20g of caster sugar
- 20g of MSG (monosodium glutamate) powder
- 12garlic cloves, peeled and chopped
- 1packet shredded jellyfish
- 40g of tantan xiang chopped red chilli
- 2tbsp of black sesame seeds
Instructions
Step 1
Blend the nori sheets into a powder and set asideStep 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 cucumberStep 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 cureStep 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 wellStep 5
Divide the cucumber and jellyfish salad into two bowls and dust with the nori powder to serve