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Liangban haizhe
凉拌海蜇 (liangban haizhe): Shanghai-style cold jellyfish salad with cucumber, vinegar and sesame oil
In Shanghai and along the eastern coast, crunchy cold jellyfish is one of the classic cold starters at banquets and summer dinners, served before the hot dishes. Ready-salted jellyfish is soaked, blanched for seconds so it curls and crisps, then tossed with cucumber, garlic, rice vinegar and sesame oil. It has almost no flavour of its own; the pleasure is its springy crunch and the sharp dressing. Very light and suitable as part of a balanced diet. About 90 kcal and 6 g carbohydrate per portion. The usual mistake is skipping the long soak: the jellyfish is packed in salt and stays far too salty and tough. Another is blanching in boiling water, which shrinks it to rubber. Chef's tip: blanch in water just off the boil, around 80 °C, for 10 seconds, then plunge it into iced water.
- Total time
- 22 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 cucumbercut in fine matchsticks
- ½ carrotcut in fine matchsticks
- 2 cloves garlicfinely chopped
- 2 tbsp rice vinegar
- 1 tbsp light soy sauce
- 1 tbsp sesame oil
- ½ tsp sugar or sweetener (optional)
- 1 tsp chilli oil (optional)
- 1 handful corianderchopped
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Method
0/5 doneStep 1: Rinse the 9 oz ready-to-use salted shredded jellyfish well, then soak in plenty of cold water for 2–4 hours (in the fridge), changing the water 3 times. Taste a strand: it should be only faintly salty.
5 minStep 2: Heat a pan of water until small bubbles form on the base (about 176°F, not boiling) and turn off the heat. Drop in the drained jellyfish for 10 seconds, until it curls.
2 minStep 3: Tip it straight into iced water, then drain and squeeze dry in a clean cloth. It should be crunchy and springy.
3 minStep 4: Whisk the 2 cloves garlic, 2 tbsp rice vinegar, 1 tbsp light soy sauce, 1 tbsp sesame oil and ½ tsp sugar or sweetener if using.
2 minStep 5: Toss the jellyfish with the 1 cucumber, ½ carrot and dressing. Chill for 15 minutes, then add the 1 handful coriander and the 1 tsp chilli oil if you like, and serve cold.
15 min
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 6 g
- Carbs
- 6 g
- Fat
- 4 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does liangban haizhe take?
- About 22 minutes in total: 20 minutes to prepare and 2 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of cucumber?
- Courgette, same weight (in salads, use young ones).
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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