Crispy Jellyfish & Baby Corn Salad: Easy Homemade Recipe

Crispy Jellyfish & Baby Corn Salad: Easy Homemade Recipe. Jellyfish and baby corn salad is a traditional Vietnamese dish bursting with flavor, featuring the crunchy texture of sea jellyfish, the slightly astringent and crisp bite of young baby corn, all harmoniously blended with a sweet, sour, and fragrant fish sauce dressing. This salad is not only an ideal choice for family meals but also perfect for entertaining friends at gatherings. With the detailed recipe below, you can easily make this delicious and appealing jellyfish and baby corn salad right at home, ensuring success from your very first try.

Crispy Jellyfish and Baby Corn Salad prepared at home

Ingredients for Jellyfish and Baby Corn Salad

To make jellyfish and baby corn salad for approximately 4 servings, you will need the following ingredients:

1. Main Ingredients

• Fresh or packaged jellyfish: 300g
• Baby corn: 1 ear (approx. 300g, choose young baby corn)
• Carrot: 1 medium (approx. 100g)
• Cucumber: 1 fruit (approx. 150g)
• Shallots: 2 bulbs
• Garlic: 3 cloves
• Fresh chili: 1-2 (to taste)
• Vietnamese coriander (Rau răm): 50g
• Mint (Húng lủi): 50g
• Roasted peanuts: 50g (crushed)
• Fried shallots: 2 tablespoons

2. Dressing Ingredients

• Fish sauce: 3 tablespoons
• Sugar: 2 tablespoons
• Lime juice: 2 tablespoons
• Water: 2 tablespoons
• Minced garlic: 1 teaspoon
• Minced chili: 1/2 teaspoon (to taste)

How to Make Jellyfish and Baby Corn Salad

Step 1: Prepare the Jellyfish

Fresh jellyfish: Rinse the jellyfish thoroughly under running water to remove sand and impurities. Soak the jellyfish in diluted saltwater (1 tablespoon salt with 1 liter of water) for about 15 minutes to remove any fishy odor. Blanch the jellyfish in boiling water for 20-30 seconds, then immediately transfer it to ice water to maintain its crispness. Drain well and cut into bite-sized pieces (about 3-4cm long).

Packaged jellyfish: If using packaged jellyfish, rinse it thoroughly with cold water, quickly blanch in boiling water for 15-20 seconds, soak in ice water to maintain crispness, then cut into bite-sized pieces.

Step 2: Prepare Baby Corn and Other Ingredients

Baby corn: Remove the older outer husks, keeping the tender inner part. Slice the baby corn thinly into strands (about 4-5cm). Immediately soak it in water mixed with 1 tablespoon of vinegar or lime juice (with 1 liter of water) for about 15 minutes to reduce bitterness and preserve its white color. Rinse with clean water and squeeze dry.

Carrot: Peel, wash thoroughly, and julienne into thin strips. Soak in ice water for 5 minutes to make it crisp, then drain.

Cucumber: Wash thoroughly, remove seeds, and julienne into strips similar to carrots. Drain.

Fresh herbs: Wash Vietnamese coriander and mint thoroughly, drain, and chop finely (reserve a few leaves for garnish).

Shallots and garlic: Thinly slice shallots and fry until golden and crispy to make fried shallots (or use store-bought fried shallots). Mince garlic for the dressing.

Chili: Mince or slice thinly according to preference.

Peanuts: Roast peanuts in a small pan until golden and fragrant, remove skins, and crush them.

Step 3: Make the Salad Dressing

In a small bowl, dissolve 3 tablespoons of fish sauce, 2 tablespoons of sugar, 2 tablespoons of lime juice, and 2 tablespoons of water. Stir well until the sugar is completely dissolved.

Add 1 teaspoon of minced garlic and 1/2 teaspoon of minced chili, then stir well. Taste and adjust the sour, sweet, and salty flavors to your preference. The dressing should have a harmonious balance of sweet, sour, savory, and a slight spiciness.

Step 4: Assemble the Salad

Combine jellyfish, baby corn, carrots, cucumber, Vietnamese coriander, and mint in a large bowl. Gradually pour about 2/3 of the prepared dressing into the bowl, gently tossing to ensure all ingredients are evenly coated. Let the salad rest for 5-7 minutes to absorb the flavors.

Taste and add more dressing if needed. Avoid adding too much dressing at once to prevent the salad from becoming too salty or watery.

Step 5: Finish and Serve

Presenting the salad: Transfer the jellyfish and baby corn salad to a large serving plate, then sprinkle with roasted peanuts, fried shallots, and a few fresh herbs for garnish. Add a few slices of fresh chili to make the dish more visually appealing.

Serving: Jellyfish and baby corn salad is best enjoyed immediately after mixing to maintain the crispness of the jellyfish, baby corn, and other vegetables. Serve with shrimp crackers or grilled rice paper to enhance the flavor.

Tips for a Better Jellyfish and Baby Corn Salad

• Choose quality jellyfish: Fresh jellyfish should be opaque white, thick-bodied, and undamaged. If using packaged jellyfish, choose a reputable brand without any chemical smell.
• Select baby corn: Young baby corn is less astringent and crisper. Soak it immediately after slicing to prevent browning and reduce bitterness.
• Maintain crispness: Soak jellyfish, baby corn, and carrots in ice water after preparation to retain their crunch. Do not blanch jellyfish for too long, as it will become chewy.
• Customize ingredients: You can add julienned green mango to enhance the sour flavor or substitute cucumber with bean sprouts for a different taste. If you prefer a richer flavor, add 1 tablespoon of fried shallot oil to the dressing.
• Storage: Jellyfish and baby corn salad should be eaten immediately. If not serving right away, store ingredients separately in the refrigerator and mix just before eating to prevent sogginess.

Nutritional Benefits of Jellyfish and Baby Corn Salad

Jellyfish and baby corn salad is a nutritious dish. Jellyfish contains protein and collagen, is low in calories, and supports skin and joint health. Baby corn is rich in fiber and vitamin C, aiding digestion and boosting immunity. Carrots and cucumbers provide vitamins A and K, beneficial for eyes and skin. Fresh herbs contribute antioxidants. However, individuals with seafood allergies should be cautious when consuming jellyfish.

Conclusion

Jellyfish and baby corn salad is a simple yet captivating dish, offering a wonderful blend of crunchy jellyfish, subtly astringent baby corn, and a rich sweet and sour dressing. With the detailed recipe above, you can easily make this salad at home to treat your family and friends. Try it now to savor the fresh, appealing flavors of jellyfish and baby corn salad in your everyday meals or for special occasions.

To discover more delicious salad recipes, you can refer to Shrimp and Carrot Salad or Spicy Sour Mai Fish Salad. If you want to experiment with more seafood salads, check out Thai Squid Salad.

Additionally, if you want to learn how to make salads from other types of meat, see How to Make Shrimp and Pork Salad or How to Make Lotus Stem with Shrimp Salad.