«

»

Cocktail Abalone with Asian Dressing

The secret to this Abalone recipe is slicing the abalone as thinly as possible; chilling them well in the freezer firms them up and makes this easier. The other trick is to leave them in the pan for just a few seconds, any longer and they’ll be tough.

Cocktail Abalone with Asian Dressing
The secret to this Abalone recipe is slicing the abalone as thinly as possible; chilling them well in the freezer firms them up and makes this easier. The other trick is to leave them in the pan for just a few seconds, any longer and they’ll be tough.
Ingredients
  • 8 cocktail abalones, shucked and cleaned (see notes below)
  • peanut oil, for frying
For Asian dressing
  • 2 tablespoons lime juice
  • 2 teaspoons grated palm sugar
  • 1 teaspoon sambal oelek
  • 1 teaspoon grated ginger
Instructions
  1. Under running water, use a small knife to scrape off the thin black coating on the base and sides of the foot. Put abalone in freezer for 30-60 minutes to firm.
  2. Meanwhile, wash abalone shells and set aside.
  3. Make Asian Dressing by combining all ingredients.
  4. Slice abalone horizontally as finely as possible. Coat liberally in peanut oil so that the slices don’t stick together.
  5. Heat a large non-stick frying pan or wok until very hot. Add abalone slices and toss quickly for about 10 seconds, to sear all sides. Scoop them out of the pan and into the dressing.
  6. Spoon into shells, drizzle a little extra dressing over the top and serve.
Notes
Large abalone can also be prepared this way, but they should be cleaned thoroughly then placed between two freezer bags and beaten lightly with a meat mallet to tenderise, before being placed in the freezer. Sambal oelek is an Asian paste of salt and chillies, a quick way to get a chilli kick into any dish, not just Asian ones; substitute a pinch of dried chilli flakes or 1 small red chilli finely chopped if you prefer.
Serves 4 as an entrée
Nutrition Information
Serving size: 4 Calories: 14 Carbohydrates: 3g Sugar: 2g Sodium: 2mg
 
Comments and Feedback
 

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
OR
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend
Or use Social Media to Sign-up
PROBABLY THE BEST SITE
IN THE WORLD
IS GIVING YOU THE CHANCE TO SUBSCRIBE
TO PROBABLY THE BEST NEWSLETTER IN THE WORLD
OR