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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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2 cups jellyfish
½ onion, thinly sliced
2 shallots, thinly sliced
8 to 10 crushed prik ki nu
1 tablespoon nam pla
2 tablespoons lime juice
Immerse the jellyfish in boiling water, then remove and immediately plunge into cold water for a few minutes. This will give the jellyfish the right munchy texture. After removing from the water, drain. Toss the jellyfish with the onion, shallot, and chiles, seasoning to taste with the nam pla and lime juice. Arrange lettuce and tomatoes on a plate and dip the jellyfish mixture onto the plate. Garnish with slices for red chile.
Source for Dried Jellyfish: