Jellyfish Salad

120g shredded jellyfish

150g cucumber

2 cloves garlic, chopped

1 tsp sesame oil

1-2 tbsp toasted sesame seeds

4 tbsp Thai sweet chilli sauce

1 tbsp lime juice

1 tsp light soy sauce

1 tsp Thai fish sauce

Wash the shredded jellyfish thoroughly. Blanch in boiling water for less than a minute. Drain and immerse the jellyfish in ice water. Change the water one or two times, and put in the refrigerator for 3-4 hours. Drain the jellyfish and chill well before serving.

Peel the cucumber and cut into half. Remove the seeds and shred finely.

Heat sesame oil in a wok and fry the garlic until golden and fragrant. Add chilli sauce, light soy sauce, fish sauce and lime juice. Bring to a low simmering boil. Dish out and leave aside to cool.

Add jellyfish into the sauce and toss well to mix. Arrange the shredded cucumber on a serving plate and serve with the jellyfish. Sprinkle over with sesame seeds.