Edible Jellyfish and White Radish

Name: Edible Jellyfish and White Radish
Yield: Serves 6
Cuisine: China
Ingredients: 4 thin ginger slices, peeled; 45–60 ml (3–4 tbsp) peanut or vegetable oil; 30 ml (2 tbsp) sesame oil; 2 cloves garlic, peeled and crushed; 5 ml (1 tsp) hot made-up mustard; 1.5 ml (¼ tsp) salt; 22.5 ml (1½ tbsp) thin or light soy sauce; 2 shallots, peeled and sliced; 350 g (12 oz) long white radish (moolie); 5 ml (1 tsp) caster sugar; 450 g (1 lb) dried jellyfish; 7.5 ml (1½ tsp) salt; 45 ml (3 tbsp) Chinese rice vinegar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

Traditionally a Shanghai–Peking dish, but nowadays loved by the Cantonese as well. Jellyfish poses no problem for the Chinese, for its Chinese name, unlike the English, is of a poetic nature. For non-Chinese, if you can ignore the name, chances are that you will be so won over by its bouncy texture that you won’t be able to have enough of it!

Ingredients

Asia
China
Shanghai
Starter
Preserve
Beijing

Ingredients

Method