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Title: Jellyfish Salad
Yield: 1 Servings

Ingredients

    1/2 lb salted jellyfish
      1 tb vinegar
      1 lg cucumber, julienne
      1 tb sugar
      1 tb creamy peanut butter
      1 ts sesame oil
      1 tb soy sauce
      1    dash of hot chili oil

Instructions

Wash jellyfish. Rinse under running water for 20 minutes or until it
is no longer salty; cut into strips. Put in boiling water for 5
seconds and rinse in cold water; drain. Arrange cucumber on serving
plate. Place jellyfish on cucumber. In a bowl, combine remaining
ingredients; mix until smooth. Serve with salad. Makes 4 servings.

Chef Shaw P. Yen - Owner of Dew Drop Inn. www hei.com/heco/ekitchen/
The Electric Kitchen; Hawaiian Electric Company, Inc.

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