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Jellyfish Salad With Century Eggs

Preparation time: 45 minutes
Servings: 6


  • 1 pack jellyfish
  • 1 cucumber
  • 1 small carrot
  • 15g black fungus
  • 3 century eggs
  • 1 spring onion
  • 1 cilantro bunch
  • White sesame seeds


  • 60 ml fresh lime juice
  • 1 Tbsp light soy sauce
  • 2 Tbsp brown sugar
  • 2 Tbsp fish sauce
  • 2 Tbsp Chinese rice wine vinegar
  • 1-2 shallots
  • 2 red rawit peppers
  • 3 garlic cloves

Chop the rawit peppers, shallots and garlic finely. Put it in a bowl, followed by the wet ingredients for the dressing. Mix all well and put it aside.

Soak the black fungus for about 30 minutes. Take out the black fungus and rinse. Then boil the fungus for 5 to 8 minutes. Drain the water and rinse the fungus under cold water. Drain it in a colander and put it aside.

Wash the jellyfish thoroughly. Let it well in the water for an hour, then rinse it. Put the jellyfish back into a bowl, and add water. Repeat this step three times and each hour. Pour away the water and drain the jellyfish. Then roll up the jellyfish and cut it into strips.

Put up a pan with water and boil the water until it reaches 80 degrees. Put the jellyfish in and stir for about 1 minute. Drain the water and rinse the jellyfish with cold water. Drain it in a colander.

Cut the cucumber, carrot and spring onions into strips. Cut the cilantro and century eggs into coarse pieces. Mix the strips of jellyfish, black fungus, vegetables and herbs in a bowl. Pour the dressing on top. Put in the pieces of century eggs, and lastly sprinkle sesame seeds on top.

  • Sku: REC415
  • In stock