Jellyfish Salad with Lemongrass and Chili
80% chuẩn vị · Southeast Asian Fusion
A creative twist on jellyfish salad, incorporating aromatic lemongrass and a more complex chili-lime dressing, offering a fragrant and zesty experience.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Prepared jellyfish200g
- Lemongrass1 stalk
- Shallots2
- Bird's eye chilies1-2
- Kaffir lime leaves2
- Lime juice3 tbsp
- Fish sauce2 tbsp
- Palm sugar1 tsp
- Garlic1 clove
- Fresh Thai basil1/4 cup
- Saltto taste
- Black pepperto taste
Các bước
- 1
Rinse the prepared jellyfish under cold water, drain, and pat dry. Cut into bite-sized strips if necessary.
- 2
Finely mince the tender inner part of the lemongrass stalk. Thinly slice the shallots and bird's eye chilies. Finely chiffonade the kaffir lime leaves.
- 3
In a bowl, combine lime juice, fish sauce, palm sugar, minced garlic, minced lemongrass, sliced chilies, and kaffir lime leaves. Whisk until the sugar dissolves. Season with salt and pepper.
- 4
In a separate bowl, combine the jellyfish and sliced shallots.
- 5
Pour the dressing over the jellyfish and shallots. Toss gently to coat.
- 6
Add the fresh Thai basil leaves and toss lightly.
- 7
Let it sit for 5 minutes for flavors to meld, then serve.
