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5, or 12
as part of a banquetEasy
When I opened Mr Wong, I knew I wanted jellyfish on the menu. This really is a dish about texture. Jellyfish doesn’t have a lot of flavour, but it absorbs other flavours nicely. Again, the pig’s ears have no strong flavour, but they bring a textural, crunchy cartilage-y and gelatinous element to the dish. The jellyfish takes some time to desalinate and prepare (Essentials), but once you’ve done this, the rest is pretty straightforward.