Raw Drunken Crab Oil Tossed Buddha's Hand Shaped Jellyfish Skin
A traditional Huaiyang cold dish prepared by tossing Buddha's hand shaped jellyfish skin with raw drunken crab oil, with a fresh, crisp texture.
Story
A cherished classic of Huaiyang cuisine, this cold appetizer has long been a staple of festive Chinese banquet tables, prized for its bright, savory umami flavor and delightfully snappy, crisp texture from expertly prepared jellyfish skin.
Ingredients
Drunken male crab (take crab oil, discard crab meat)
3 pieces
Aged jellyfish skin (washed, cut into Buddha's hand shape)
500 g
Refined salt (for soaking jellyfish skin)
a pinch
Instructions
1
Extract crab oil
Scoop out the oil from drunken male crabs (discard the crab meat)
2
Prepare jellyfish skin
Rinse the jellyfish skin thoroughly, cut it into a Buddha's hand shape, blanch it in hot water, remove and rinse clean, then soak it in cold boiled water with a small amount of salt.
3
Toss to combine
Place the extracted crab oil and prepared jellyfish skin together, add a small amount of drunken crab meat, toss to mix, and it is ready.
