Ingredients for Green Mango and Jellyfish Salad
– 500 g of jellyfish
– 1 green mango
– 1 carrot
– 1/2 red onion
– 2 stalks of lemongrass
– Roasted peanuts
– Seasonings: fish sauce, salt, sugar, lime, garlic, chili
– Herbs
Crispy and Tangy Jellyfish and Green Mango Salad
How to Make the Crispy and Tangy Jellyfish and Green Mango Salad
Step 1: Blanch the jellyfish
First, boil a pot of water with a few slices of ginger and a pinch of salt. Using a slotted spoon, quickly dip the jellyfish into the boiling water and then immediately remove it to ensure hygiene. Be careful not to blanch it for too long, as this will cause the jellyfish to shrink and lose its crispness.
Step 2: Prepare the accompanying ingredients
Peel and shred the green mango. Shred the carrot, mix it with 1/2 tablespoon of sugar for 10 minutes, and then squeeze out the excess liquid. Thinly slice the red onion and soak it in iced water with a squeeze of lime to crisp it up and reduce its pungency. Drain and set aside. Slice the lemongrass into thin strips. Wash and dry the herbs. Roast the peanuts until golden brown and then crush them.
Step 3: Make the salad dressing
Prepare the dressing by mixing sugar, fish sauce, and lime juice in a 1:1:1 ratio (3 tablespoons of sugar, 3 tablespoons of fish sauce, and 3 tablespoons of lime juice). Stir well to dissolve the sugar, and then add in the minced garlic and chili.
How to Make Jellyfish and Green Mango Salad
Step 4: Mix the salad
Mix the salad in two stages to ensure the best flavor and harmony of ingredients, keeping them dry.
Stage 1: Combine the jellyfish, green mango, carrot, red onion, and lemongrass in a bowl. Add half of the dressing and mix well for 7-8 minutes to allow the vegetables to release their juices. Drain off the excess liquid.
Stage 2: Add the remaining half of the dressing and mix well to coat all the ingredients with the tangy, spicy, salty, and sweet flavors. Drain off any excess liquid again. Finally, add the herbs and crushed peanuts, and give it a final toss.
Step 5: Serve the salad
Arrange the salad on a plate and sprinkle some extra roasted peanuts on top. Serve it with a side of dipping sauce made by mixing tamarind paste with a little sugar and lime juice.
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