Crispy Jellyfish & Banana Blossom Salad: Easy Recipe!

Jellyfish and banana blossom salad is a refreshing, crispy, and nutritious dish, perfect for hot summer days. In this article, “Sổ Tay Món Ăn” (Recipe Handbook) will guide you on how to make a simple jellyfish and banana blossom salad that anyone can prepare at home. Let’s discover it now!

Ingredients for Jellyfish and Banana Blossom Salad

To make jellyfish and banana blossom salad for 2 people, you will need the following ingredients:

• Pre-processed jellyfish: 300 gr
• Banana blossom: 200 gr
• Cucumber: 1 fruit
• Green mango: 1/2 fruit
• Carrot: 1 root
• Onion: 1/2 root
• Cilantro: 1 gr
• Garlic: 3 cloves
• Lemon: 2 fruits
• Chili peppers: 2 fruits
• Peanuts: 100 gr (roasted)
• Vinegar: 1/3 cup (rice bowl size)
• Common seasonings: a little (sugar, MSG, salt)

Ingredients for making jellyfish and banana blossom salad

How to Prepare Jellyfish and Banana Blossom Salad

Prepare Ingredients

1. Jellyfish:
   • Rinse the jellyfish thoroughly with water, opening it up to remove any toxins.
   • Cut the jellyfish into small pieces, soak them in a bowl of diluted saltwater and alum solution, rinse, and repeat the soaking process about 4-5 times. This simple preliminary preparation helps reduce mercury, makes the jellyfish tastier, and prevents it from shrinking.
2. Banana Blossom:
   • After harvesting, do not slice the banana blossom immediately; instead, let it sit out for a few hours.
   • Before slicing, use your hands to peel off the older outer layers until you reach the tender, harder-to-peel parts of the blossom.
   • Prepare a knife to thinly slice the banana blossom horizontally. Note that you should soak the sliced pieces immediately to prevent them from turning dark and discolored if left out for too long. Continue this process until all the banana blossom is sliced.
   • Avoid adding too much salt to the soaking water, as it can make the banana blossom too salty.
3. Other Ingredients:
   • Slice the cucumber, green mango, carrot, and onion into thin strips.
   • Wash and finely chop the cilantro.
   • Peel, crush, and mince the garlic.
   • Wash the chili peppers, remove seeds, and slice thinly.
   • Roast and coarsely crush the peanuts.

Sliced cucumber, green mango, carrot, onion, and other ingredients for the salad

Assemble the Salad

1. Prepare the Dressing:
   • Mix well 1/3 cup vinegar, juice from 2 lemons, a pinch of sugar, MSG, salt, minced garlic, and thinly sliced chili peppers.
2. Mix the Salad:
   • Place the prepared jellyfish into a large bowl.
   • Add the sliced banana blossom, cucumber, green mango, carrot, and onion to the jellyfish bowl.
   • Pour in the dressing and mix thoroughly to ensure all ingredients are well-coated.
   • Finally, add the chopped cilantro and crushed peanuts, and mix again.

Tips for Success

• When preparing jellyfish for salad, you can add other ingredients like fresh shrimp, pork ears, star fruit, green banana, or mango to enhance the flavor of the dish.
• Only use jellyfish for salad when its flesh turns light red or light yellow.
• You can adjust the amount of seasoning, especially chili, to suit your taste preferences.
• Jellyfish salad can be served with rice, as an appetizer at a party, or as a snack.
• This dish is especially suitable for hot and humid summer days.

Conclusion

Jellyfish and banana blossom salad is an easy-to-make, enjoyable, and highly appetizing dish. With detailed instructions from “Sổ Tay Món Ăn” (Recipe Handbook), you can confidently prepare this jellyfish and banana blossom salad at home. Try it now to savor its crispy, refreshing flavor and share it with your family and friends!

If you want to try more salad dishes, refer to Young Corn Jellyfish Salad for more diverse meal options.

This article has provided you with a detailed and easy-to-follow recipe for jellyfish and banana blossom salad. Head to the kitchen and try it now for a delicious and nutritious meal!