To the Chinese, abalone is a symbol of wealth and good fortune. It is usually eaten at banquets or during festive occasions such as the Lunar New Year.
Ingredients (serves 3 to 4):
2 tbsp oil
1 stalk lemongrass, thinly sliced (use bottom 5cm of stalk)
2.5cm ginger, shredded
1 chilli, shredded
3 tbsp mirin (Japanese rice wine)
125ml chicken stock
1 1/2 tbsp abalone sauce
200g (1 can or 12 pieces) Golden Chef Australian Baby Abalone
1 tbsp chopped spring onion for garnishing
Method:
1. Heat oil in pan and fry lemongrass, ginger and chilli until aromatic.
2. Add mirin and chicken stock. Bring to a boil and stir in abalone sauce.
3. Add abalone and coat well with sauce. Remove from heat after 30 seconds.
4. Garnish with spring onions and serve.
Tips:
1. Abalone should not be cooked for too long, otherwise the texture will become unpleasantly tough and chewy (it should be cooked for not more than 30 seconds per side).
2. If the abalone you use is rather large, you may slice them thinly before cooking.
Recipe source: Today newspaper
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