Salted jellyfish with vegetables and meat

Yield: 1 servings

Measure Ingredient
125 grams (4 oz) Salted jellyfish
12 mediums Prawns in the shell
180 grams (6 oz) Roast pork, shredded
1 small Cucumber, shredded
1 small Carrot, shredded
½ \N Celery stick, shredded
\N \N Fresh coriander sprigs
2 tablespoons Fish sauce (nuoc mam)
1 tablespoon Lime juice
1 tablespoon Water
2 teaspoons Finely chop'd roast peanuts
¼ \N Red chilli, finely chopped
\N \N Cooking & Gourmet Echos 6/94


Soak the jellyfish in cold water for about 2 hours, changing the water twice. Drain and cut into shreds. Drop the prawns into boiling water to cook, then drain, peel and cut in halves. In a mixing bowl toss the ingredients together, pour on the dressing and mix well, then serve garnished with fresh coriander.

(C) Copyright : Vietnam - The Pleasure Of Cooking Mini-Series.

Typed for you by : Sue Rykmans. Submitted By JOELL ABBOTT On 05-21-95

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