Chilled Jellyfish Salad In Chili Oil

Jellyfish cut into wide translucent sheets and dressed in a glossy red chilli oil, scattered with sesame seeds, sliced green chilli and coriander. The sheets are amber and glassy, and they hold a stiff, rippled fold on the plate rather than collapsing into a puddle.

Jellyfish is eaten for its texture rather than its flavour: a firm, snappy crunch that stays crisp under a dressing. Serve it cold, straight from the refrigerator, as a starter or alongside something rich. If you are dressing it yourself, keep the sheets cold and add the sauce just before serving — vinegar, sesame oil, a little sugar and chilli is the classic balance.

• Wide, translucent jellyfish sheets
• Dressed in chilli oil with sesame
• Firm, snappy crunch
• Serve chilled as a starter or side

Keep refrigerated. Serve chilled.