Recipes

Method

1. TIP: Refrigerate all ingredients as you prep, as dish is served chilled. Avoid chilling with the dressing on as by the time you are serving, all the liquid from the vegies will be drawn out by the seasonings, causing them to be limp and diluting the punch of the dressing.
2. To prepare jellyfish, simply cover generously with warm water and allow to rehydrate overnight. If using pre-prepared jellyfish soak repeatedly in fresh, hot water until the salt content has dissipated. It should taste slightly seasoned. When you are satisfied that the jellyfish is adequately rid of salt, rinse well to remove any grit and drain thoroughly. Slice into 5mm strands and cut into shorter strands if you like.
3. In a small mixing bowl combine all ‘dressing’ ingredients and mix until sugar has dissolved. In a medium mixing bowl combine the remainder ingredients, tip dressing over all of it and mix very gently with hands. Sprinkle with toasted sesame seeds and serve immediately.