Instructions: Without unfolding the layers, cut the jellyfish into very thin julienne strips, about 1/16-inch wide. Place the jellyfish in a colander and rinse it under cold running water for 15 minutes. Toss the jellyfish occasionally to rinse it evenly.

Bring a large pot of water to a boil and pour the hot water over the jellyfish. Immediately plunge the jellyfish in a large bowl of cold water and drain. Repeat the rinsing with boiling water and chilling with cold water one more time. Pat the jellyfish dry between paper towels.

Combine the sauce ingredients in a medium bowl and add the jellyfish. Toss until evenly coated. Cover and refrigerate until ready to serve or for as long as one week.

This recipe yields 6 appetizer servings.

Comments: Youd think that by the time a jellyfish left the sea, it would have seen enough water! The recipe directions are correct. Wash the jellyfish for 15 minutes - 30 if you have the time. The more it is rinsed, the more crispy and crunchy it becomes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.