Jellyfish Salad

Description
Source: Vietnam - The Pleasure of Cooking mini-series

Ingredients

 * 125 g (4 oz) salted jellyfish
 * 1 large cucumber
 * salt
 * ½ cup small peeled cooked prawns
 * 125 g (4 oz) roast chicken, preferably breast
 * 2 tbsp vegetable or peanut oil
 * 1 spring onion, finely chopped
 * 1 tbsp fish sauce (nuoc mam)
 * fresh coriander leaves, chopped
 * black pepper
 * 2 tbsp pickled carrot
 * 2 tbsp roasted peanuts, chopped

Directions

 * 1) Soak the jellyfish in hot water for 2 hours, changing the water twice.
 * 2) Drain and cut into thin strips.
 * 3) Peel the cucumber, cut in halves lengthwise and slice thinly.
 * 4) Place in a dish with 1 teaspoons salt and leave for 10 minutes.
 * 5) Rinse and drain.
 * 6) Shred the chicken and saute with the prawns briefly in the oil, adding the chopped onion and fish sauce.
 * 7) Add the jellyfish and toss in the pan.
 * 8) Remove and leave to cool, then mix with the remaining ingredients and pile onto a small plate.