Marinated Jellyfish with Chili Oil with Green Apple Tea

Adapted by
June 2006
Yield: 2 Servings


4 ounces pre-sliced jellyfish strips
1 Tablespoon chili oil
1 teaspoon toasted Sesame Seed
1 teaspoon salt
Green Apple Tea
4 green apples, juiced
2 limes, juiced
1 teaspoon sugar
½ ounce red onion, sliced into slivers
6 romaine lettuce hearts, trimmed down


For Jellyfish:
In a small bowl, lightly dress jellyfish with chili oil. Season with toasted sesame seeds and salt.

For Green Apple Tea:
Stir ingredients together in a container until sugar is dissolved.

To Assemble and Serve:
Scatter jellyfish onto a serving plate and sprinkle red onions and romaine hearts on top. Pour the apple tea tableside.

Wine Suggestion:
A delicate white such as Chardonnay.