Yam maeng kaprun (Spicy jellyfish salad)
Jellyfish can be difficult to find. However, if you happen across jellyfish it can make a wonderful salad. Jellyfish, when quickly cooked in boiling water creates a crunchy texture without having to fry anything.
Bangkok (Krung Thep Maha Nakhon), Thailand
I made it!
3 people made this
300 g jellyfish, sliced
5 cloves garlic, chopped
5 Thai chillies, red or green, sliced thin
1-2 limes, juiced
2-3 tablespoons fish sauce
1/2 teaspoon palm sugar
Handful of celery leaf, chopped
2 shallots, sliced thin
1 head crunchy lettuce, washed
15 min › Cook:
5 min › Ready in:
Quickly cook the jellyfish in seasoned boiling water and immediately place in cold water to chill.
With a mortar and pestle, smash the garlic and chillies. Stir in the lime juice, fish sauce and palm sugar.
Pour this dressing over the jellyfish. Add the celery leaf and sliced shallots and toss gently.
To serve, place the lettuce on a platter to make a bed. Place the jellyfish salad on top of the lettuce and serve.
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