Title: Jellyfish Salad
Categories: Chinese Shellfish Salad
Yield: 1 Servings

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
		Dash of hot chili oil

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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