Celery Jellyfish Rolls
A Cantonese dish with a distinctive pairing and a fresh, light flavor, made by rolling crab sticks and celery in jellyfish skin.
Ingredients
jellyfish (washed, soaked for two days with frequent water changes, blanched in hot water, half cut into inch-wide strips, half cut into threads, drained)
to taste
crab sticks (rinsed with boiling water, cut into thick strips)
to taste
celery (strings removed, cut into thick strips, blanched in oil-salt boiling water)
to taste
five-spice dried tofu (rinsed with boiling water, cut into thick strips)
to taste
vinegar (dipping sauce)
to taste
light soy sauce (dipping sauce)
to taste
sesame oil (dipping sauce)
to taste
Instructions
1
Step 1
Wash the jellyfish and soak for two days, changing the water frequently. Blanch in hot water, then cut half into inch-wide strips and the other half into threads. Drain well.
2
Step 2
Rinse the dried tofu and crab sticks with boiling water, then cut into thick strips.
3
Step 3
Remove the strings from the celery, cut into thick strips, and blanch in boiling water with a little oil and salt.
4
Step 4
Lay the jellyfish strips flat, place one strip each of dried tofu, crab stick, and celery on top, roll up and arrange on a plate. Pile the jellyfish threads in the center. Mix the dipping sauce ingredients together and serve alongside.
