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Abalone Carpaccio with Spring Onions Ginger and Ponzu

Properly prepared, abalone combines the sweetness of calamari steak with the subtle flavour of shellfish

Abalone Carpaccio with Spring Onions Ginger and Ponzu
Properly prepared, abalone combines the sweetness of calamari steak with the subtle flavour of shellfish.
Ingredients
  • 4 fresh abalone, sliced paper thin
  • 2 cup boiling water
  • 4 tablespoons extra-virgin olive oil
  • 1 cup spring onions, cut into julienne strips 4cm long
  • ½ cup fresh ginger, peeled and finely julienne 4cm long
  • freshly ground black pepper
For ponzu
  • 2 tablespoons mirin
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons fresh squeezed lemon juice
  • 4 tablespoons soy sauce
Instructions
  1. Place the sliced abalone in a strainer over a bowl so that the slices are not overlapping. Slowly pour the boiling water over the abalone to quickly cook. The abalone should turn whiter. Arrange the abalone slices on two plates.
  2. Warm the oil in sauté pan (do not heat it to smoking) and quickly cook the spring onion and ginger slices for about 5 seconds. Season with salt and pepper. Using small tongs or chopsticks, remove the spring onions and ginger from the pan and evenly distribute over the abalone slices. Drizzle ponzu over the spring onion mixture and serve as a simple appetiser with a green salad or as an entree with steamed rice.
Procedure for ponzu
  1. Place the mirin in a small sauté pan and heat over very low heat. Ignite it with a fire starter or long match and flambé to burn off the alcohol. Let it cool slightly.
  2. Combine the mirin, vinegar, lemon juice and soy sauce in a small bowl and set aside.

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