Jellyfish in Scallion flavored Sauce is an easy chinese salad. This dish is brightly colored, taste sweet with a salty touch.

Jellyfish are free-swimming members of the phylum Cnidaria. Jellyfish have several different morphologies that represent several different cnidarian classes including the Scyphozoa (over 200 species), Staurozoa (about 50 species), Cubozoa (about 20 species), and Hydrozoa (about 1000–1500 species that make jellyfish and many more that do not). Only scyphozoan jellyfish belonging to the order Rhizostomeae are harvested for food; about 12 of the approximately 85 species are harvested and sold on international markets. Most of the harvest takes place in southeast Asia. Rhizostomes, especially Rhopilema esculentum in China (Chinese name: 海蜇 hǎizhē, meaning “sea sting”) and Stomolophus meleagris (cannonball jellyfish) in the United States, are favored because of their larger and more rigid bodies and because their toxins are harmless to humans.

Dried jellyfish can be found in Chinese markets. It has quite a crispy texture, and picks up the flavor of the oils/dressing you add to it. This is a good recipe for beginners as it mixes the jelly fish with more familiar flavors.

Recipe: Jellyfish in Scallion-flavored Sauce

Jellyfish in Scallion-flavored Sauce

Jellyfish in Scallion-flavored Sauce

Taste: Sweet with a salty touch.

Features: Brightly colored.

Ingredients for Jellyfish in Scallion-flavored Sauce:

500 grams (1.1 lb) jellyfish
10 grams (1/3 oz) scallions
2 grams (1/3 tsp) salt
5 grams (1 tsp) sugar
1 gram (1/4 tsp) MSG
10 grams (2 tsp) cooking oil

Directions to cook Jellyfish in Scallion flavored Sauce:

1, Wash the jellyfish clean and cut it into shreds. Put these shreds in clean water in a basin. After a time take out, drain off the water and put back in the basin. Finely cut the scallions and put these on top of the shredded jellyfish.

2, Heat the oil in a wok to about 200-220 ºC and pour this onto the scallions and jellyfish. Add the salt, sugar and MSG. Mix and serve on a plate.

{October 5, 2010} {Tags: , }