• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 120g shredded jellyfish
  • 150g cucumber
  • 2 cloves garlic, chopped
  • 1 tsp sesame oil
  • 1-2 tbsp toasted sesame seeds
  • 4 tbsp Thai sweet chilli sauce
  • 1 tbsp lime juice
  • 1 tsp light soy sauce
  • 1 tsp Thai fish sauce


  1. Wash the shredded jellyfish thoroughly. Blanch in boiling water for less than a minute. Drain and immerse the jellyfish in ice water. Change the water one or two times, and put in the refrigerator for 3-4 hours. Drain the jellyfish and chill well before serving.
  2. Peel the cucumber and cut into half. Remove the seeds and shred finely.
  3. Heat sesame oil in a wok and fry the garlic until golden and fragrant. Add chilli sauce, light soy sauce, fish sauce and lime juice. Bring to a low simmering boil. Dish out and leave aside to cool.
  4. Add jellyfish into the sauce and toss well to mix. Arrange the shredded cucumber on a serving plate and serve with the jellyfish. Sprinkle over with sesame seeds.

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