Ingredients
250 g (about 1/2 lb) jellyfish skin
Seasonings
25 g sesame oil, 10 g soy sauce, 5 g aromatic vinegar, 3 g each of MSG and salt.
Instructions
1. First, soak the jellyfish skin in water, then wash thoroughly to remove any sand or grit. Cut into 3 cm (about 1.2 inch) wide strips. Along the length of each strip, make four parallel cuts without cutting all the way through, then cut completely through on the fifth cut to create a five-finger palm shape. Once cut, soak the pieces in fresh water.
2. Mix sesame oil, soy sauce, MSG, salt, and aromatic vinegar to create a seasoned dressing.
3. When ready to serve, blanch the prepared jellyfish strips in boiling water until they curl into Buddha's hand shapes, then quickly drain and arrange on a plate; pour the seasoned sauce over the top and serve. This dish is pale yellow in color, with a fresh, crisp, and refreshing texture.