RECIPES
Jelly Fish and Maitake Salad
Main
300g
jellyfish
100g
cooked shrimps
1 packet
Maitake mushroom
1 tbsp
sunflower seed or light vegetable oil
1/4
wild ginger flower (bunga kantan), sliced finely or chopped
4
shallots, thinly sliced
3
sprigs coriander, roughly chopped
20
mint leaves, roughly chopped
1 tbsp
toasted sesame seeds
Dressing
3 tbsp
Thai chilli sauce or sambal
3 tbsp
lime juice
2 tbsp
sugar or to taste
salt and freshly ground pepper to taste
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Bring water to boil and scald the jelly fish. Once it starts to curl – and this will happen almost instantly – remove and drain in a colander.
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Peel the shrimps.
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Cut the bottoms from the maitake mushrooms. Heat the oil and give the maitake a quick stirfry over high heat – about 1 minute; set aside.
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To make dressingIn a mixing bowl, combine the dressing ingredients. Mix till sugar dissolves. Season to taste.
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To finishNow put everything in the bowl to toss with the dressing. Can be served chilled.
