Fresh Chilled Jellyfish Salad Strips

Jellyfish cut into wide, ruffled ribbons — translucent and pale gold, with a wet glassy sheen and a faint amber tint where the strips run thicker. Piled in a bowl they hold their shape instead of collapsing, which is the sign of jellyfish that has been properly salted and rehydrated. One bowl is shown dressed: chilli oil, sliced green and red chilli, coriander and a scatter of sesame.

The point of jellyfish is the crunch, so it is almost always served cold. Rinse the strips well, then dress them with black vinegar, sesame oil, garlic and chilli, or keep it plain with just vinegar and a little sugar. Toss through shredded cucumber or chicken for a cold plate, and serve straight away — the texture is at its best in the first hour.

• Wide ruffled ribbons, translucent pale gold
• Firm crunch that holds its shape
• Salted and rehydrated, ready to dress
• Serve chilled with vinegar, sesame, garlic and chilli

Net weight 500g. Keep refrigerated at 0-4°C. Rinse and dress before serving.