Name: Yunnan Pea Jelly Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 cup Pea starch; 6 cups Water; 2 tbsp Light soy sauce; 2 tbsp Chinkiang black vinegar; 2 tbsp Chili oil with flakes; 3 cloves Garlic, minced; 1 tsp Toasted sesame oil; 1 tsp Granulated sugar; 0.25 cup Roasted peanuts, crushed; 2 tbsp Fresh cilantro, chopped; 1 stalk Scallion, sliced

Appetizers & Starters

Yunnan Pea Jelly Salad

Experience the refreshing soul of Southwestern Chinese street food with this silky Yunnan Pea Jelly Salad. Custard-like pea starch noodles are drenched in a vibrant, tangy, and spicy vinaigrette for the ultimate cooling appetizer.

Prep

15m

Cook

15m

Serves

Calories

185kcal

Qty	Ingredient
1 cup 120 g	Pea starch
6 cups 1440 ml	Water
2 tbsp 30 ml	Light soy sauce
2 tbsp 30 ml	Chinkiang black vinegar
2 tbsp 30 ml	Chili oil with flakes
3 cloves 9 g	Garlic, minced
1 tsp 5 ml	Toasted sesame oil
1 tsp 4 g	Granulated sugar
0.25 cup 30 g	Roasted peanuts, crushed
2 tbsp 5 g	Fresh cilantro, chopped
1 stalk 10 g	Scallion, sliced

2 Method

Step 1. In a small bowl, whisk 1 cup of pea starch with 1 cup of room temperature water until smooth and no lumps remain.

Step 2. Bring the remaining 5 cups of water to a boil in a medium pot over medium-high heat.

Step 3. Reduce heat to low. Slowly pour the starch slurry into the boiling water while whisking constantly to prevent clumping.

Step 4. Continue cooking over low heat, whisking constantly, for about 5-8 minutes until the mixture becomes translucent and very thick.

Step 5. Pour the hot mixture into a square or rectangular glass container. Smooth the top with a spatula and let it cool to room temperature, then refrigerate for at least 4 hours until firm.

Step 6. Once set, invert the jelly onto a cutting board. Slice into long strips or bite-sized cubes.

Step 7. In a small bowl, whisk together the soy sauce, black vinegar, chili oil, minced garlic, sesame oil, and sugar until the sugar dissolves.

Step 8. Place the jelly in a serving bowl, pour the sauce over the top, and garnish generously with crushed peanuts, cilantro, and scallions.

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Ensure you use pea starch, not pea flour, to achieve the signature translucent jelly texture.
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Whisk the starch slurry again right before pouring it into the boiling water as starch settles quickly.
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For a more authentic Yunnan flavor, add a pinch of toasted Sichuan peppercorn powder to the dressing.
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Do not freeze the jelly; it will ruin the texture and cause it to become watery.