Sea Worm Jelly, known as Tǔ Sǔn Dòng (土笋冻) in Fujian, China, is a unique coastal snack that transforms humble sipunculid worms into a savory, gelatinous treat. This dish, originating from Xiamen and Quanzhou, combines the briny essence of the sea with bold condiments like soy sauce, vinegar, and chili. While its appearance—worms suspended in translucent jelly—may seem daunting, the chewy texture and umami flavor make it a beloved street food. Below, I’ll guide you through an in-depth, step-by-step recipe to recreate this adventurous Fujian specialty at home, complete with tips to ensure authenticity and flavor.
IngredientsFor the Jelly:
- 1 lb (450g) fresh sipunculid worms (available at Asian seafood markets or specialty stores)
- 4 cups (1L) water
- 1 tsp salt
- 1 tbsp rice wine (optional, for mild flavor enhancement)
- 1 small piece of ginger (about 1 inch, sliced, optional for subtle warmth)
For the Condiment Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp chili oil or chili paste (adjust to taste)
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tbsp chopped cilantro
- 1 tsp wasabi paste (optional, for a sinus-clearing kick)
- 1 tbsp shredded radish (optional, for crunch)
Equipment:
- Large pot
- Fine mesh strainer
- Small molds or ramekins (4–6 oz capacity)
- Stone slate or flat surface (for cleaning worms)
- Mixing bowl
- Serving plates
Step-by-Step Recipe for Sea Worm Jelly
Step 1: Source Fresh Sipunculid Worms
The star of this dish is the sipunculid worm, a small, unsegmented marine creature about 2–4 inches long, often found in the muddy seabeds of Fujian’s coast. These worms, also called peanut worms, are key to achieving the jelly’s signature texture. If you’re near an Asian seafood market, ask for fresh sipunculid worms (Phascolosoma esculenta). If fresh worms are unavailable, frozen ones can work, but thaw them completely before use. Avoid dried worms, as they lack the collagen needed for the jelly.Tip: Fresh worms should be firm and slightly slimy, with no foul odor. If you’re squeamish, remind yourself that these are a delicacy with a mild, neutral flavor!
Step 2: Clean the Worms Thoroughly
Cleaning the worms is critical to remove sand, grit, and innards, ensuring a clean taste and smooth jelly. Place the worms on a stone slate or a flat, hard surface. Gently press each worm with your fingers to squeeze out the innards, which will appear as a dark, stringy mass. Rinse the worms under cold running water to remove any remaining sand or debris. Repeat this process 2–3 times until the water runs clear.Pro Tip: Soak the worms in cold water for 10–15 minutes after cleaning to further remove impurities. Stir occasionally to loosen any stubborn grit.
Step 3: Boil the Worms to Extract Collagen
In a large pot, bring 4 cups of water to a boil over high heat. Add the cleaned worms, 1 tsp salt, and the optional rice wine and ginger slices. The salt enhances the flavor, while the rice wine and ginger reduce any fishy notes. Once boiling, reduce to a simmer and cook for 15–20 minutes. During this time, the worms release a natural collagen that thickens the liquid, similar to how pectin works in fruit jellies. You’ll notice the water becoming slightly viscous.Note: Avoid overcooking, as it can make the worms tough. The liquid should be slightly cloudy but not murky.
Step 4: Strain the Broth
Remove the pot from heat and use a fine mesh strainer to separate the worms from the broth. Reserve both the worms and the liquid. The broth is the base for your jelly, so don’t discard it! If any sediment remains, strain the liquid a second time through a cheesecloth for clarity. Let the worms and broth cool slightly for easier handling.
Step 5: Prepare the Molds
While the broth is still warm (but not hot), arrange the cooked worms evenly in small molds or ramekins. You can place 2–3 worms per mold for a balanced texture. Carefully pour the warm broth over the worms, filling each mold to the top. The collagen in the broth will solidify as it cools, trapping the worms in a firm, jelly-like structure.Tip: For a prettier presentation, arrange the worms in a spiral or pattern before pouring the broth. Use molds with smooth surfaces for easy unmolding.
Step 6: Chill to Set the Jelly
Place the filled molds in the refrigerator and let them chill for at least 2–3 hours, or until fully set. The jelly should be firm yet wobbly, with a cloudy yellow-gray appearance and the worms visibly suspended inside. For faster setting, you can place the molds in an ice bath for 30–40 minutes before transferring to the fridge.
Step 7: Make the Condiment Sauce
While the jelly sets, prepare the sauce that gives sea worm jelly its bold flavor. In a small bowl, combine soy sauce, rice vinegar, chili oil, sesame oil, minced garlic, and chopped cilantro. Stir well to blend the flavors. If you like a spicy kick, add wasabi paste or extra chili. For texture, mix in shredded radish. Adjust the ratios to your taste—some prefer it tangier, others spicier.Variation: Some Fujian vendors add mustard or sweet chili sauce. Feel free to experiment with your favorite condiments!
Step 8: Unmold and Serve
To unmold, gently run a knife around the edge of each mold and invert onto a small plate. The jelly should slide out easily, retaining its shape. If it sticks, dip the bottom of the mold in warm water for a few seconds to loosen it. Spoon a generous amount of the condiment sauce over each jelly, ensuring it coats the top and sides for maximum flavor. Garnish with extra cilantro or radish if desired.Serving Suggestion: Serve chilled as a street-food-style snack or appetizer. Pair with a light tea or a cold beer to complement the briny, spicy flavors.
Nutrition and Health Benefits
Sea worm jelly is more than just a culinary adventure—it’s packed with nutritional benefits. Sipunculid worms are rich in protein, providing about 15–20g per 100g serving, making them a great source for muscle repair and growth. The collagen released during cooking supports skin, joint, and bone health. The dish is low in fat (approximately 1–2g per serving) and calories (around 50–70 kcal per 100g, excluding sauce). The condiments add trace amounts of vitamins from garlic and cilantro, though the sauce may increase sodium content.In Fujian, this dish is believed to boost the immune system and ward off colds due to its protein and mineral content, including zinc and magnesium. However, those with shellfish allergies should proceed with caution, as sipunculid worms may trigger similar reactions.
Nutrition per 100g serving (approximate, jelly only):
- Calories: 50–70 kcal
- Protein: 15–20g
- Fat: 1–2g
- Carbohydrates: 0–1g
- Sodium: 200–300mg (varies with added salt)
Prep Time and Cook Time
- Prep Time: 30 minutes (cleaning worms and preparing ingredients)
- Cook Time: 20 minutes (boiling worms)
- Chill Time: 2–3 hours
- Total Time: About 3 hours
Tips for Success
- Freshness is Key: Use the freshest worms possible for the best texture and flavor. Frozen worms are a decent substitute but may produce a slightly softer jelly.
- Balance the Sauce: The jelly itself is mild, so the sauce should be bold. Taste and adjust as you mix to find your perfect blend.
- Texture Matters: The jelly should be firm but not rubbery. If it’s too soft, you may need to boil the worms longer to release more collagen.
- Cultural Context: Embrace the dish’s history! Legend has it that sea worm jelly was born out of necessity by hungry sailors in Xiamen, making it a true taste of Fujian’s resourceful spirit.
Final Thoughts
Making sea worm jelly at home is a bold culinary journey that connects you to Fujian’s coastal heritage. The process is straightforward but requires care, especially when cleaning the worms and setting the jelly. The result is a dish that’s as intriguing as it is delicious—chewy, briny, and bursting with the flavors of its zesty sauce. Whether you’re a street food enthusiast or just curious about unique global cuisines, this recipe offers a taste of Xiamen’s vibrant food scene.
