JELLYFISH，SMOKED DUCK&PORK CRACKLING SALAD

During my time in Chef Lim’s hotel kitchen in Qingdao，on the coast of Shandong Province，I had the pleasure of learning how he created banqueting menus for 3，000 guests at a time.He started all his wedding feasts with a cold platter made urof roast Peking duck，crispy pork belly and suckling pig.This dish is inspired by his mixed platter.

Serves 2

INGREDIENTS

250g brined jellyfish slivers

50g thinly sliced smoked duck breast

1 tablespoon chillioil

1/2 teaspoon toasted sesame seeds

50g Pork Crackling，broken into small pieces

micro coriander，to garnish

For the dressing

2 tablespoons rice vinegar

2 teaspoons sugar

2 teaspoons fish sauce

1 teaspoon lemon juice

14 teaspoon chillioil

12 teaspoon sesame oil

14 teaspoon chilli flakes

1.Run the brined jellyfish slivers under cold water for 10 minutes.

2.Dry the jellyfish on kitchen paper，then add to a bowl with the smoked duck breast and mix through.

3.For the dressing，whisk all the ingredients together and add to the salad.Transfer to serving bowls.

4.Drizzle with the chilli oil and scatter with the sesame seeds and Pork Crackling before garnishing with micro coriander.

CHEF’S TIP

You can buy packs of brined jellyfish from Chinese supermarkets either whole or presliced.

hancheng

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