Homemade Crispy Jellyfish & Baby Corn Salad Recipe. Jellyfish and baby corn salad is a traditional Vietnamese dish rich in flavor, distinguished by the crispy texture of sea jellyfish, the slightly tart and crunchy bite of young banana blossom (which seems to be a misidentification in the original Vietnamese for “bắp non,” meaning baby corn), blended with a fragrant sweet and sour fish sauce. 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 attempt.

Crispy jellyfish and baby corn salad, prepared at home

Ingredients to Prepare for Jellyfish and Baby Corn Salad

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

1. Main Ingredients

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

2. Ingredients for the Salad Dressing

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

Steps 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 water) for about 15 minutes to remove any fishy smell. Blanch the jellyfish in boiling water for 20-30 seconds, then immediately transfer it to ice water to maintain its crispiness. Drain, let it dry, and cut into bite-sized pieces (about 3-4cm long).

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

Step 2: Prepare Baby Corn and Other Ingredients

Baby Corn: Remove the tough outer layers, taking the tender inner part. Slice the baby corn thinly into strips (about 4-5cm). Immediately soak in water mixed with 1 tablespoon of vinegar or lime juice (with 1 liter of water) for about 15 minutes to reduce tartness and keep its white color. Rinse with clean water, then squeeze dry.

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

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

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

Shallots and Garlic: Slice shallots thinly 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, peel, then crush.

Step 3: Prepare the Salad Dressing

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

Add 1 teaspoon minced garlic and 1/2 teaspoon minced chili, and stir well. Taste and adjust the sour, sweet, and salty flavors to your liking. The salad dressing should have a harmonious balance of sweet and sour, rich, and slightly spicy.

Step 4: Mix the Salad

Combine jellyfish, baby corn, carrot, cucumber, Vietnamese coriander, and mint in a large bowl. Gradually pour 2/3 of the prepared dressing into the bowl, gently tossing to ensure all ingredients are 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

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

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

Tips for Making a Better Jellyfish and Baby Corn Salad

• Choose quality jellyfish: Fresh jellyfish should be opaque white, thick, and not bruised. If using packaged jellyfish, choose a reputable brand without a chemical smell.
• Choose young baby corn: Young baby corn is less astringent and crispier. Soak immediately after slicing to prevent discoloration and reduce tartness.
• Maintain crispiness: Soak jellyfish, baby corn, and carrots in ice water after preparation to maintain their crispiness. Do not blanch jellyfish for too long as it will become tough.
• Customize ingredients: You can add shredded green mango to enhance the sour taste or substitute cucumber with bean sprouts for a different flavor. If you prefer a richer taste, 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, collagen, and is low in calories, supporting 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. Herbs add 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 crispy jellyfish, the subtle tartness of 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 enjoy the fresh, appealing flavors of jellyfish and baby corn salad for your daily meals or special occasions.

To discover more delicious salads, 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, check out How to Make Shrimp and Pork Salad or How to Make Shrimp and Lotus Stem Salad.