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Method:
Rinse jellyfish in several changes of
cold water to remove sea salt. Place jellyfish in a sieve and
pour hot water over to scald it briefly. Leave to cool then
squeeze out with your hands. Combine vinegar, salt, sugar,
mustard and garlic in a mixing bowl. Add jellyfish and
refrigerate for 2 hours. In a small pot, bring some water to the
boil and add lemon and prawns. When prawns turn color and are
cooked, remove and rinse in cold water. Peel then slice each
prawn lengthwise into two. Set aside. In a mixing bowl,
toss jellyfish and cucumber then transfer to a plate. Serve cold
with prawns and garnish with cucumber shreds.
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