Yield: 1 servings
|125 grams||(4 oz) Salted jellyfish|
|½ cup||Small peeled cooked prawns|
|125 grams||(4 oz) Roast chicken, preferably breast|
|2 tablespoons||Vegetable or peanut oil|
|\N \N||Cooking & Gourmet Echos 6/94|
|1 \N||Spring onion, finely chop'd|
|1 tablespoon||Fish sauce (nuoc mam)|
|\N \N||Fresh coriander leaves, chopped|
|\N \N||Black pepper|
|2 tablespoons||Pickled carrot|
|2 tablespoons||Roasted peanuts, chopped|
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. Saute the chicken and 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.
(C) Copyright : Vietnam - The Pleasure Of Cooking Mini-Series.
Typed or you by : Sue Rykmans. Submitted By JOELL ABBOTT On 05-04-95