Refreshing Jellyfish Salad, Spicy Sesame

Jellyfish is all about texture: translucent strands that snap when you bite them, with almost no resistance in the middle. This salad pairs that snap with a dressing that runs tangy and warm rather than flatly hot.

The strands are cooked and chilled before dressing, so they arrive crisp instead of rubbery, and the marinade is built from chilli, sesame, vinegar and a little sugar to keep the heat in check. Fresh herbs and sesame seeds go in for aroma.

Serve it cold as an appetiser, straight from the pack or tossed with a little extra sesame oil, and finish with coriander and sliced chilli. It works as a counterpoint to fried or rich dishes, and it holds for a day in the fridge without going soft.

• Crisp, translucent strands with a clean snap
• Dressed with chilli, sesame and fresh herbs
• Balanced heat and acidity, not one-note spicy
• Thaw, toss and serve — no cooking needed