How to prepare jellyfish

If the jellyfish you bought are the dehydrated sheets, you need to brush off as much salt as you can. Rinse off the grains, and then cut the jellyfish into large squares that can later be shredded.

Soak the squares in plenty of water to both dilute the salt and hydrate the jellyfish. Change the water every two hours. By the end of the day, the jellyfish should have plumped up.

Drain the squares and squeeze hard, before putting the jellyfish in more clean water.

Finally, taste a little of the water. If it’s no longer salty, your jellyfish is ready.

Cut the plumped up squares into thin noodles. Soak them in clean water. They are now ready to use.

Cold-Tossed Jellyfish Appetizer

500 g prepared jellyfish, shredded 1 large cucumber 1/2 carrot 1 bunch coriander leaves 3 tablespoons quality black vinegar 2 teaspoons brown sugar 2 teaspoons sesame oil 2 teaspoons minced garlic 1 teaspoon chili oil/hot oil 1 teaspoon salt 2 tablespoons toasted sesame seeds

Prepare the salad by cutting the cucumber and carrot into fine julienne. No need to skin the cucumber, but you may want to remove any watery core.

Drain the jellyfish and squeeze out as much water as possible.

Place the julienned cucumber and carrot on a plate and pile the jellyfish on top.

Now mix the vinegar, salt and sugar, sesame oil, garlic and hot oil together. Shake well to form an emulsified dressing.

Pour over the jellyfish salad and top with chopped coriander leaves and toasted sesame. This tastes better well-chilled.