Jellyfish recipe by Ching-He Huang

Ingredients:
300g of jellyfish, drained, rinsed dry and sliced into 1cm thick long strips
150 g of boiled chicken breast, shredded (optional)
1/2 medium grated carrot
1/2 medium grated cucumber

For the dressing:
1 tablespoon dry, chopped and roasted chillies
3 tablespoons clear rice vinegar
2 tablespoons low sodium light soy sauce
2 tablespoons toasted sesame oil
1 teaspoon soft brown sugar

For garnish:
1 teaspoon roasted sesame seeds
1 small handful of finely chopped coriander

Method:
1. You can use dried salted jellyfish or ready-to-prepare in packets. Soak the jellyfish in clean water and change the water several times until the jellyfish tastes neutral, soaking for two hours at a time before changing the water. Drain well. Slice the jellyfish into 1cm thick long strips.

2. Prepare the rest of the ingredients. Layer all the ingredients the salad onto a serving plate.

3. Make the dressing - whisk all together to combine well.

4. Pour the dressing over and then sprinkle over the toasted sesame seeds and the freshly chopped coriander.