Sesame Jellyfish With Chili Sauce Recipes

Steps:

• Rinse and drain jellyfish; place into a bowl.
• Whisk sesame oil, soy sauce, vinegar, sugar, chili oil, and ginger together in a small bowl; stir into jellyfish and marinate 15 minutes.
• Place sesame seeds in a dry skillet over medium-low heat; toast until golden, about 1 minute. Set aside to cool, about 5 minutes.
• Stir cilantro and green onions into jellyfish mixture; sprinkle with sesame seeds and serve immediately.

Steps:

• To prep jellyfish:.
• Rinse very well in cold water and drain. Put in a stainless steel bowl and cover with boiling water for 15 minutes or until tender. Then drain rinse with cold water for 6 minutes. If you are not using the jelly fish right away, you can soak in the frig, but change the water ever hour or so. Drain thoroughly and blot dry with paper towel.
• Mix soy sauce, sesame oil, vinegar, and sugar in a small bowl.
• Let sit 30 minutes.
• Just before serving, garnish with sesame seeds.
• You may heat this recipe if you like; just stir fry it in a wok about 3 minutes, but it is best served cold.

Steps:

• Prepare jellyfish as directed on package. This step usually takes about three hours. Jellyfish should be dried and desalted before using.
• Chop the green onion into small pieces.
• Mix the jellyfish, green onion, soy sauce, sesame oil, vinegar, sugar, and chili sauce together in a bowl or other container.
• Stir so that all the jellyfish strips are coated with the sauce mixture.
• Cover and let sit for at least 30 minutes refrigerated -- the longer the better.
• Serve chilled.

Steps:

• Combine all ingredients (except for the fish) in a large bowl.
• Coat the fish.
• Cook fish until brown on both sides (approximately 10 minutes).

Steps:

• Combine ingredients well.
• Allow flavors to blend for 1 hour at room temperature.

Steps:

• To make the marinade, combine all the ingredients in a small saucepan and set over high heat. Bring the mixture to a boil and immediately turn off the heat. Allow the marinade to cool to room temperature.
• Prepare an ice bath and set aside. Place the jellyfish in another bowl under cold running water for 20 minutes to remove the excess salt. Bring a pot of water to a boil and quickly blanch the jellyfish, just 1 or 2 seconds. Remove and immediately submerge the jellyfish in the ice bath. Drain well and combine the jellyfish with the marinade. Cover and refrigerate for 2 to 3 hours.
• To make the salad, divide the cucumbers among 4 shallow bowls, arranging them in a line in the center. In each bowl, place one-fourth of the carrots and jicama on opposite sides of the cucumber.
• Drain the jellyfish from the marinade; reserve the marinade. Top the vegetables with one-fourth of the jellyfish, followed by 2 tablespoons of the reserved marinade, 1 teaspoon of the sesame oil, 1/8 teaspoon of the chili oil, 1/8 teaspoon of the sesame seeds, and one-fourth of the scallions. Finish the bowls with 3 or 4 cilantro leaves.

Steps:

• For sesame-chili sauce: in a small saucepan combine all of the ingredients except chicken; cook over medium heat until bubbly, stirring frequently; reduce heat; cover and simmer for 5 minutes and set aside.
• Rinse chicken and pat dry; remove skin if desired.
• Place chicken, bone side down, on an uncovered grill over medium coals (or gas grill set to medium); grill for 20 minutes; turn, grill 15-25 minutes more or till tender and no longer pink (cut to test).
• Brush with sauce frequently during the last 10 minutes of grilling.
• Transfer chicken to a serving platter; heat any remaining sauce and pass with chicken.