Salted jellyfish with vegetables and meat
1 servings
Ingredients
| Quantity | 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 | Celery stick, shredded | |
| Fresh coriander sprigs | ||
| 2 | tablespoons | Fish sauce (nuoc mam) |
| 1 | tablespoon | Lime juice |
| 1 | tablespoon | Water |
| 2 | teaspoons | Finely chop'd roast peanuts |
| ¼ | Red chilli, finely chopped | |
| Cooking & Gourmet Echos 6/94 | ||
Directions
DRESSING
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