SPICY SEA CUCUMBER JELLYFISH SALAD 酸辣海參海蜇伴青瓜
In this Spicy Sea Cucumber Jellyfish Salad, you can substitute the cucumber with any crunchy vegetable like carrots or white radish.You can also add any type of noodle and make it a cold noodle dish.Shredded chicken, chicken gizzard, pig ears, pork tongue, ox tongue, chicken feet or duck feet would make a good replacements too.For something quick and easy, you can buy a package of Vietnamese shredded pork and/or shredded pork skin and add it in or substitute it for the sea cucumber.
Provided by Auntie Emily
Categories Appetizer Salad Side Dish Snack
Time 20m
Number Of Ingredients 13
Steps:
- Follow the cooking instructions on the sea cucumber package. The one I purchased was pre-cooked and only required that I boil the sea cucumbers for 5 minutes. We want a slightly chewy texture, not too soft so do not overcook.
- Remove the sea cucumbers from the water and let cool
- Rinse the jellyfish with water and drain
- Slice the cucumbers to suit your liking. I peeled mine, cut it in half vertically and then sliced
- Slice the cooled sea cucumbers horizontally into small slices
- Mix the jellyfish and sea cucumbers together
- Chop garlic and chilis
- Combine 2 tbsp Zhejiang vinegar, 1 tbsp rice vinegar, 3 tbsp Mirin, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp salt, ½ tsp Sichuan peppercorn powder, 1 tbsp sesame oil, chopped garlic and chopped chilis. Mix together
- Place the cucumbers on the bottom of a serving plate
- Add the jellyfish and sea cucumbers on top of the cucumbers
- Pour the sauce mixture over top
- Serve
Nutrition Facts : Calories 135 kcal, Carbohydrate 11 g, Protein 14 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 4578 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 1 g, ServingSize 1 serving
SPICY CUCUMBER SALAD
Cool yet fiery, this Asian-inspired cucumber salad is a barbecue must. It's also great with chicken
Provided by Barney Desmazery
Categories Dinner, Side dish, Starter, Vegetable
Time 30m
Number Of Ingredients 12
Steps:
- Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients.
- Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.
Nutrition Facts : Calories 238 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 2.17 milligram of sodium
SPICY SEAFOOD SALAD
Steps:
- Thaw the crab sticks according to package directions. Pull the crab sticks into strands and put them into a large bowl. Add the shrimp, scallions, mayonnaise, tobiko, lemon juice, and hot sauce. Mix well then taste and adjust the seasoning with salt. Serve in chilled martini glasses garnished with more tobiko and chives.
SESAME JELLYFISH SALAD
I learned to love sesame-flavoured jellyfish from having it at Chinese banquets growing up. Now I make this variation of jellyfish salad with chopped or grated veggies and a spicy sesame sauce. This makes a refreshing and delicious side dish or Chinese-style shared dish. Jellyfish is flavourless, but it is delightfully crunchy and lends itself to various flavour combinations. Serve chilled or at room temperature.
Provided by Irene Y
Categories Salad Seafood Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse and drain jellyfish; place into a bowl.
- Whisk sesame oil, soy sauce, vinegar, sugar, chili oil, and ginger together in a small bowl; stir into jellyfish and marinate 15 minutes.
- Place sesame seeds in a dry skillet over medium-low heat; toast until golden, about 1 minute. Set aside to cool, about 5 minutes.
- Stir cilantro and green onions into jellyfish mixture; sprinkle with sesame seeds and serve immediately.
Nutrition Facts : Calories 148 calories, Carbohydrate 2.7 g, Cholesterol 3.2 mg, Fat 13.6 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 2 g, Sodium 6271.2 mg, Sugar 1.2 g
SPICY CUCUMBER SALAD
This is a Thai condiment that goes well with Satay. Satay is a Thai shishkabob, chicken or beef that dipped in peanut sauce and BBQ'd
Provided by Bergy
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut cucumbers in half lengthwise and remove seeds.
- Slice the cucumbers thinly
- Place cucumbers, onions and chillies in a bowl
- Combine remaining ingredients (except the peanuts) and drizzle over the salad
- Toss well, (at this point you may place the salad in the fridge for an hour or so but I like to finish it and serve at once)
- Garnish with the peanuts & serve.
SPICY THAI CUCUMBER SALAD
Make and share this Spicy Thai Cucumber Salad recipe from Food.com.
Provided by Mini Ravindran
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place sliced cucumber on a platter.
- Meanwhile combine vinegar, sugar, water and salt in a small saucepan and heat until sugar and salt are dissolved.
- Remove from heat and allow to cool.
- Place shallots and chili pepper in vinegar mixture and stir.
- Pour mixture over cucumbers just before serving and sprinkle with peanuts and fresh cilantro.
- Don't be concerned about the strong smell when heating the vinegar.
Nutrition Facts : Calories 225.8, Fat 7.3, SaturatedFat 1.1, Sodium 704.9, Carbohydrate 39.1, Fiber 2.5, Sugar 29.9, Protein 5.3
SPICY ASIAN CUCUMBERS
This is one of my favorite ways to prepare cucumbers. Very different from the traditional way.
Provided by JOSIE
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.
- Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.
Nutrition Facts : Calories 75.2 calories, Carbohydrate 12 g, Fat 3.1 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 1393.1 mg, Sugar 6.8 g
SPECIAL SPICY SEAFOOD SAUCE
I've been serving this tangy seafood sauce for over 30 years, and I'm always asked for the recipe. Low in fat and easy to make, it's a great seafood sauce to serve with cold shrimp as an appetizer. The recipe is easy to halve or double, too. I've found it's usually smart to make extra. It goes so fast! -Carolyn Chapman, Yelm, Washington
Provided by Taste of Home
Time 5m
Yield 1-3/4 cups.
Number Of Ingredients 10
Steps:
- In a small bowl, combine all ingredients. Cover and refrigerate until serving. Refrigerate leftovers.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 390mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
MARINATED JELLYFISH WITH CUCUMBER SALAD
Steps:
- To make the marinade, combine all the ingredients in a small saucepan and set over high heat. Bring the mixture to a boil and immediately turn off the heat. Allow the marinade to cool to room temperature.
- Prepare an ice bath and set aside. Place the jellyfish in another bowl under cold running water for 20 minutes to remove the excess salt. Bring a pot of water to a boil and quickly blanch the jellyfish, just 1 or 2 seconds. Remove and immediately submerge the jellyfish in the ice bath. Drain well and combine the jellyfish with the marinade. Cover and refrigerate for 2 to 3 hours.
- To make the salad, divide the cucumbers among 4 shallow bowls, arranging them in a line in the center. In each bowl, place one-fourth of the carrots and jicama on opposite sides of the cucumber.
- Drain the jellyfish from the marinade; reserve the marinade. Top the vegetables with one-fourth of the jellyfish, followed by 2 tablespoons of the reserved marinade, 1 teaspoon of the sesame oil, 1/8 teaspoon of the chili oil, 1/8 teaspoon of the sesame seeds, and one-fourth of the scallions. Finish the bowls with 3 or 4 cilantro leaves.
SPICY SEAFOOD CHOWDER
This is a nice cajun-y spicy chowder. I used a bag of mixed seafood from Sam's (minus the octopus, which isn't my favorite and I think can get tough) and 4 ears of leftover grilled corn on the cob. Feel free and use any seafood/fish you like, or even some chicken would be good, but then it's not seafood chowder anymore! Easily adapable to whatever veggies you have leftover, too. Spice measurements are approx, as they can vary by taste or how old your spices are.
Provided by brew3431
Categories Chowders
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Chop the raw bacon into small pieces and fry in a large stock pot. When crisp, drain bacon and grease. Reserve 1 tablespoon in pot.
- add 1 tablespoon butter.
- Saute oinion in the fat on med/med low till tender and onion starts to carmelize, 10-15 minutes.
- Turn up heat to med/ medium high. Add carrots, celery and jalepeno. Saute till soft.
- Add potatoes, corn, spices and stock. Simmer till potatoes are soft. You can stop at this point and finish the soup at a later time if you like.
- Add seafood and cream. Heat till seafood is warmed through, but take care not to overcook.
- Enjoy with some good bread.
Nutrition Facts : Calories 327.2, Fat 22.6, SaturatedFat 9.2, Cholesterol 43, Sodium 342.7, Carbohydrate 25.4, Fiber 3.4, Sugar 3.3, Protein 8.3
JELLYFISH & CUCUMBER SALAD
this a different type of salad with a wounderful peanut dressing you won't regreat giving this a try
Provided by R.Rowand
Categories Vegetable
Time 35m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash jelly fish rinse under running water about 20 mins or until fish is no longer salty.
- cut in to strips.
- put in boiling water for 5 sec and rinse with cold water immediately.
- drain and blot dry.
- arrange cucumber on seving plate place jelly fish on cucumber.
- in a bowl mix remaining ingredients mix until smooth serve in ramekins with salad.
Nutrition Facts : Calories 60.3, Fat 3.2, SaturatedFat 0.6, Sodium 271.3, Carbohydrate 6.9, Fiber 0.7, Sugar 4.8, Protein 2
More about "spicy sea cucumber jellyfish salad 酸辣海參海蜇伴青瓜 food"
SPICY JELLYFISH SALAD (SECRET TO GOOD SKIN)
From tiffycooks.com
- In a pot, add water (enough to cover chicken), 1 green onion, 2 slices of ginger, 1 tsp of Sichuan Peppercorn, and chicken breast. Turn the heat up to medium-high. Once it starts boiling, let it cook for 3 minutes and turn the heat off, put the lid on and let it rest for 18 minutes.
- Add in jellyfish, shredded chicken, and sliced cucumber. Drizzle on 1.5 tbsp of Sesame Oil and mix everything
HAEPARI NAENGCHAE RECIPE (JELLYFISH SALAD)
From thespruceeats.com
JELLYFISH SALAD (HAEPARI-NAENGCHAE: 해파리냉채) RECIPE BY …
From maangchi.com
Reviews 7Category Main DishAuthor Maangchi
SPICY JELLYFISH HEAD RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BEST CHINESE COLD JELLYFISH SALAD RECIPE - MISS CHINESE FOOD
From misschinesefood.com
BUILD IMPRESSIVE DISHES SEA CUCUMBER SALAD / PEDRO …
From youtube.com
JELLYFISH SALAD RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SPICY SEA CUCUMBER JELLYFISH SALAD 酸辣海參海蜇伴青瓜
From pinterest.com
SEAFOOD ARCHIVES - PAGE 2 OF 2 - AUNTIE EMILY'S KITCHEN
From auntieemily.com
WHAT IS SEA CUCUMBER? - THE SPRUCE EATS
From thespruceeats.com
SPICY CUCUMBER SALAD - THE FOODIE TAKES FLIGHT
From thefoodietakesflight.com
SPICY SALMON CUCUMBER BOATS - THE MODERN NONNA
From themodernnonna.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love