Zhima Haizhe from The Taste of China by Ken Hom
Sea cucumbers, limpets, sea slugs, barnacles, sea snakes — all the creatures of both fresh and salt water that are big enough to eat and not outright poisonous are welcomed in Chinese cooking....
Ingredients
- 2 teaspoons light soy sauce
- 225 g/8 oz prepared shredded jellyfish
- 2 teaspoons white rice vinegar
- 3 tablespoons sesame oil
- 3 tablespoons white sesame seeds, toasted
- 2 teaspoons sugar
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