Yam maeng kaprun (Spicy jellyfish salad)

Yam maeng kaprun (Spicy jellyfish salad)


2 people made this

About this recipe: 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.

Wiley Bangkok (Krung Thep Maha Nakhon), Thailand

Serves: 4 

  • 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

Prep:15min  ›  Cook:5min  ›  Ready in:20min 

  1. Quickly cook the jellyfish in seasoned boiling water and immediately place in cold water to chill.
  2. With a mortar and pestle, smash the garlic and chillies. Stir in the lime juice, fish sauce and palm sugar.
  3. Pour this dressing over the jellyfish. Add the celery leaf and sliced shallots and toss gently.
  4. 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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