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America’s Next
Generation of Chinese Cuisine
Rooted in Tradition

Chef Angelo Sosa
Chef Angelo Sosa

Marinated Jellyfish with Chili Oil with Green Apple Tea
Chef Angelo Sosa, formerly of Yumcha - New York, NY
Adapted by

Yield: 2 Servings


  • 4 ounces pre-sliced jellyfish strips
  • 1 Tablespoon chili oil
  • 1 teaspoon toasted sesame seeds
  • 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.


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  •    Published: June 2006
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