Crispy Red Jellyfish with Peppercorn Oil and Wasabi . 蔥油麻辣琥珀脆海蜇

          Crispy Red Jellyfish with Peppercorn Oil and Wasabi . 蔥油麻辣琥珀脆海蜇

I must say thank you to my friend, Miss May Chan for buying me the top graded Red Jellyfish. It looked beautiful and translucent like Amber, and the structure was like a piece of sculpture. 

I think most of the people may think the part of jellyfish what we called the jellyfish head is the top part or the hood as it is more crispy than those we called jellyfish skin, and thought they might be from the tentacles, but it is not true or we can say it is just the opposite. "Jellyfish Head" that we eat is from the tentacles or lappets while "Jellyfish Skin" is the shredded pieces from the big jellyfish hood.

I like Jellyfish especially the red one as quality wise, it is better than the regular yellow one, and I like the very crispy texture.  Jellyfish does not have much taste except the leftover salted taste from the preservatives, and I usually prefer to soak and rinse it till clean and clear, and then add in the seasonings I like it to go with.  And tonight, I seasoned it with my homemade spring onion oil, hot peppercorn oil, wasabi, maggi sauce, dark and white vinegar as well as a little sugar. And garnish the whole dish with chopped spring onions, tossed sesame and a little chopped red chili pepper.  It is very crispy and tasty.  If you have tried it, you should go get it and make it.  It is not difficult at all.

我真的感謝我朋友Miss May Chan 給我買來這出色的紅海蜇頭。它看起來像極是琥珀，既美麗又通透，每塊形狀和皺褶都像是一塊塊雕塑。

大部分人可能一向以為海蜇頭是水母的頭部或頂部，因為它比海蜇皮更爽脆；也會以為切成幼條狀的海蜇皮是來自觸手，但這都是個美麗的誤會，事情其實恰恰相反。我們吃的“海蜇頭”正確是觸手，而“海蜇皮”才是從一大塊水母頭罩切幼的。


我喜歡吃海蜇，尤其是紅海蜇，因為其品質較一般黃海蜇好；吃海蜇我最喜歡它的爽脆。海蜇本身沒什麼特別味道，除了從鹽醃後餘下的鹹味。我每次處理海蜇，會把鹽味洗清，再加入自己喜愛的調味。今天晚上，我用了自家製的蔥油，花椒油，青辣根，鮮醬油，黑醋加白醋，再加上少許糖提味。上桌時用蔥花裝飾，再撒上烤白芝麻和紅辣椒碎。花椒的麻配上青辣根的特別辣味，加上鮮醬油，把平平無奇的味道帶到另一層次。如果你未試過，那便應該要試做了，相信你也會喜歡。而且做來一點也不困難。