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| VIETNAMESE RECIPIES | VIETNAMESE SAUCES |
- 1/2 lb salted jellyfish
- 1 large cucumber, julienne
- 1 tablespoon creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- Dash of hot chili oil
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- Wash jellyfish. Rinse under running water for 20 minutes or until it is no longer salty; cut into strips. Put in boiling water for 5 seconds and rinse in cold water; drain. Arrange cucumber on serving plate. Place jellyfish on cucumber. In a bowl, combine remaining ingredients; mix until smooth. Serve with salad. Makes 4 servings.
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