Jellyfish Invasion Amuse-Bouche

1. Prepare one litre cold water in bowl and another in a saucepan.
2. Heat the water on high.
3. As soon as bubbles appear, add the rinsed jellyfish and stir, blanching for around 20 seconds.
4. Place in cold water for two mins, then squeeze out excess water.

For dressing 1:

1. Prepare 1/2 - 1 tsp of grated ginger and mix together with vinegar, sesame oil, soy sauce and honey in a large bowl.
2. Add in jellyfish and coat, mixing well.
3. Serve jellyfish mixture in a white tasting spoon sprinkled with sesame seeds.

For dressing 2:

1. Heat oil over medium, add a pinch of cayenne pepper and toast for 30 seconds until fragrant.
2. Add in peanut butter with a little water to bring smoothness to the texture.
3. Add in tomato paste.
4. Cook on low for a few minutes and season with salt.
5. Either mix with jellyfish to serve on tasting spoons or serve alongside jellyfish in a small dipping bowl.

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Sources: Jellyfish available in UK from Sous Chef (https://www.souschef.co.uk/products/shredded-jellyfish);

West African peanut sauce recipe inspired from: http://globaltableadventure.com/recipe/west-african-peanut-sauce/;