Cucumber and shredded jellyfish salad
- Side
- 2
- 45 minutes
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. Tantan xiang chopped chilli can be found in jars in Chinese supermarkets, and shredded jellyfish is generally sold vacuum-packed with pickles.
Ingredients
Metric
Imperial
- 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
Blend the nori sheets into a powder and set aside
- 10 nori sheets
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
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
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
Divide the cucumber and jellyfish salad into two bowls and dust with the nori powder to serve
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