JELLYFISH WITH MUSTARD DRESSING

Serves 4–6.

Preparation & cooking time: 20–25 mins & soaking time.

Dried jellyfish comes in 500g (1lb) slabs; the surplus from this recipe will keep in the refrigerator for several weeks.

125g (4oz) dried jellyfish

about 10cm (4″) cucumber

For the dressing:

1 teaspoon salt

1 tablespoon caster sugar

2–3 tablespoons white rice vinegar

1 tablespoon English mustard powder

1 teaspoon sesame oil

Soak the dried jellyfish in warm water for about 3 hours; wash thoroughly in fresh water and drain. Thinly shred into about 6cm (2½”) long strips. Blanch in boiling water for a few minutes, rinse in cold water and drain, place on a plate.

Cut the cucumber into about 5cm (2″) long shreds, mix with the jellyfish. Mix the dressing and pour it evenly all over the dish. Mix well just before serving.

hancheng

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