Spicy, crunchy, and utterly addictive—this Asian-inspired salad starring ice mushroom (tremella) paired with succulent shrimp and tender squid is a revelation. The jelly-like, coral-like fungus is prized in Chinese and Japanese cuisine for its unique springy texture and ability to absorb bold flavors. Here, rehydrated tremetlla meets perfectly cooked seafood, crunchy bell pepper, and a fiery gochujang dressing. Whether you are entertaining or exploring new ingredients, this salad will become your go-to for an impressive, healthful dish. For perfectly cooked shrimp, a best oil sprayer ensures even browning without excess fat.
About Ice Mushroom (Tremella fuciformis)
Also known as snow fungus, silver ear, or coral mushroom, tremetlla is a gelatinous fungus revered in traditional Chinese medicine for its skin-nourishing properties. When dried, it resembles a pale, crinkly cluster; upon rehydration, it expands up to three times in size and becomes translucent, crisp, and slightly chewy. This unusual texture makes it a star in both sweet and savory preparations. To chop ingredients efficiently, a best glass bowl is ideal for mixing the final salad.
Ingredients
- 50 g dried ice mushroom (tremella)
- 300 g raw shrimp, peeled and deveined
- 2 squid tubes (about 250 g)
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 1 tsp sugar
- Salt, to taste
- 2 tbsp vegetable oil (for cooking)
- 3-4 whole allspice berries and 1 bay leaf (for poaching squid)
When sourcing dried tremetlla, look for pieces with a light, creamy color. For rehydrating quickly, a best microwave pressure cooker can cut the soaking time in half.
Step-by-Step Instructions
- Rehydrate the ice mushroom. Place dried tremetlla in a bowl and cover with hot water. Let stand for 30–40 minutes until fully expanded and soft. Drain and gently squeeze out excess water. Tear or cut into bite-sized pieces.
- Sear the shrimp. Heat 1 tbsp oil in a nonstick skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and lightly charred. Transfer to a plate. A best air fryer non-toxic can also cook the shrimp with minimal oil, though pan-searing gives more browning.
- Poach the squid. Bring a small pot of salted water to a boil with allspice berries and bay leaf. Add the squid tubes, then immediately remove the pot from the heat. Let the squid sit in the hot water for 3–4 minutes until just opaque and tender. Drain and slice into rings.
- Prepare the ice mushroom. Tear or cut the rehydrated tremetlla into pieces that are easy to pick up with chopsticks. Place in a colander to drain thoroughly—excess water will dilute the dressing.
- Combine ingredients. In a large bowl, mix the tremetlla pieces, sliced squid, seared shrimp, and sliced bell pepper. Add the minced garlic.
- Make the dressing. In a small bowl, whisk together gochujang, rice vinegar, sugar, and a pinch of salt. Pour over the salad and toss gently to coat. Adjust seasoning with extra salt or vinegar if needed. Serve immediately. For a smoother dressing, an best non-toxic immersion blender can emulsify the gochujang with a bit of oil for a creamier version.
Tips for Perfect Texture
- Do not over-soak the tremetlla—40 minutes is enough; longer soaking may turn it mushy.
- Squid should be poached, not boiled, to prevent rubberiness. The residual heat finishes the cooking perfectly.
- Let the shrimp cool slightly before tossing to avoid wilting the bell pepper.
- For extra crunch, add a handful of toasted sesame seeds or chopped peanuts. A best glass serving dish showcases the vibrant colors.
Variations and Serving Suggestions
This salad is highly adaptable. Replace shrimp with crabmeat or tofu for a different protein. For a milder heat, use gochujang mixed with a bit of mayonnaise. Serve as a starter, or over a bed of pa de pessic catalan sponge (though that's for dessert—try it with sticky rice instead!). Pair with a crisp white wine like Sauvignon Blanc or a best sweet wine with high alcohol content to balance the spice. For a complete meal, accompany with a light miso soup and finish with a best chocolate covered raisins for a sweet note.
FAQ
Where can I buy dried ice mushroom?
Dried tremetlla is available at Asian grocery stores, specialty health food shops, and online marketplaces. Store in an airtight container in a cool, dark place. A best 48 inch built-in refrigerator with humidity control helps keep dried mushrooms fresh.
Can I rehydrate tremetlla in cold water?
Yes, but it takes at least 2–3 hours. Hot water is recommended for faster results. If using a pressure cooker, follow the best microwave pressure cooker guide for dried mushrooms.
Is gochujang very spicy?
Gochujang has moderate heat and a deep fermented flavor. Adjust the amount to your preference. For a less spicy version, add a teaspoon of honey or use gochugaru (Korean chili flakes) in smaller quantity.
Can I make this salad ahead?
This salad is best served fresh. However, you can prepare all components separately up to a day ahead—rehydrate and tear the tremetlla, cook the shrimp and squid, slice the bell pepper—then toss with dressing just before serving. Store cooked seafood in the refrigerator in a sealed container.
What drinks pair well with this spicy salad?
A crisp lager or a citrusy cocktail works wonders. Try a vodka-based drink made with best organic vodka, fresh lime, and a splash of ginger beer. For coffee lovers, serve a strong cup of best george howell coffee after the meal to cleanse the palate.
This ice mushroom salad delivers a symphony of textures—crisp, tender, and juicy—with a spicy kick that lingers. It’s a conversation starter that celebrates an underappreciated ingredient. For more creative seafood dishes, explore our other recipes. And if you love experimenting, consider preserving leftover tremetlla stock with a best steam canner for future use.
