Vietnam - Jellyfish Salad

Jellyfish Salad

Yield: 1 Servings

Ingredients

-       125 g (4 oz) Salted jellyfish

-       1 lg Cucumber

-       Salt

-       1/2 c Small peeled cooked prawns

-       125 g (4 oz) Roast chicken, - preferably breast

-       2 tb Vegetable or peanut oil

-       1 Spring onion, finely chop'd

-       1 tb Fish sauce (nuoc mam)

-       Fresh coriander leaves, - chopped

-       Black pepper

-       2 tb Pickled carrot

-       2 tb Roasted peanuts, chopped

Directions

-       Soak the jellyfish in hot water for 2 hours, changing the water twice.

-       Drain and cut into thin strips.

-       Peel the cucumber, cut in halves lengthwise and slice thinly.

-       Place in a dish with 1 teaspoons salt and leave for 10 mins.

-       Rinse and drain.

-       Shred the chicken and saute with the prawns briefly in the oil, adding the chopped onion and fish sauce.

-       Add the jellyfish and toss in the pan.

-       Remove and leave to cool, then mix with the remaining ingredients and pile onto a small plate.