Chilled Jellyfish Sheets for Salad

Jellyfish cut into wide, ruffled sheets — pale gold and translucent, with a wet, glassy sheen and a fine fibre running through each piece. Piled on a plate they hold their shape instead of collapsing, which is the sign of jellyfish that has been properly salted and rehydrated. One of the shots is dressed the classic way: chilli oil, sliced red and green chilli, spring onion and a scatter of sesame.

The point of jellyfish is the crunch, so it is served cold. Rinse the sheets well, then dress them with black vinegar, sesame oil, garlic and chilli, or keep it plain with vinegar and a little sugar. Toss through shredded cucumber or poached chicken for a cold plate, and serve within the first hour, while the texture is at its best.

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

Sold by weight. Keep refrigerated at 0-4°C; rinse and dress before serving.