Fried abalone with aromatic sauce

45 minutes

Mittel

4 people

This recipe is a classic example of the finesse of Chinese cuisine. The Australian greenlip abalone, scored in a diamond shape and seared, absorbs the aromatic sauce perfectly and becomes wonderfully tender thanks to the short cooking time. The dish is complemented by fried Chinese cabbage, which is seasoned with garlic, ginger and a hint of chili in an Asian style. In China, abalone is a popular festive dish, especially on Chinese New Year, as it symbolizes prosperity and good fortune - a perfect choice to celebrate special moments.

Ingredients

12 x Australian Greenlip Abalone
2 tbsp neutral cooking oil (e.g. peanut oil)
2 tbsp soy sauce (light)
1 tsp oyster sauce
1 tbsp rice wine (e.g. Shaoxing)
1 tbsp sugar
50 ml water
2 cm fresh ginger, cut into fine strips
2 cloves of garlic, finely chopped
2 spring onions, finely sliced (for garnish)
For the fried Chinese cabbage:
1 medium-sized head of Chinese cabbage, cut into bite-sized pieces
2 tbsp neutral cooking oil
2 cloves of garlic, finely chopped
2 cm fresh ginger, finely chopped
2 spring onions, finely sliced
1 small chili, cut into thin slices
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sugar

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

A tablespoon is ideal for removing the abalone from the shell. Carefully guide the spoon between the shell and the flesh of the abalone. By gently moving it along the inside of the shell, the abalone will come out piece by piece.

Move the spoon evenly around the abalone to help it detach from the shell on all sides. The spoon should slide flat along the inner wall to remove the abalone as intact as possible.

After removing the abalone, remove the intestines that are located on the bottom. You can use either kitchen scissors or a sharp knife. The intestines are clearly visible. Cut them off cleanly to ideally prepare the meat.

Using a sharp knife or scissors, carefully cut the head off the side of the abalone. The head is easy to spot and is removed completely as it is inedible. Use the knife or scissors precisely to completely remove the head and prepare the meat for further preparation.

In the picture you can see the head of the abalone after it has been removed. This shows what the head looks like and which parts of the abalone need to be removed before you can proceed with cutting.

The last preparation step is to cut a diamond shape into the top of the abalone. Use a sharp knife for this as well. The cut should be deep enough so that the abalone can absorb the sauce later, but not so deep that it is cut through. This will ensure an attractive appearance and optimal absorption of the flavors.

Heat 2 tablespoons of oil in a frying pan or wok over medium-high heat. Add the ginger and fry briefly until fragrant. Add the abalone and fry over high heat for no more than 1-2 minutes per side to ensure a tender texture. Remove the fried abalone from the pan and set aside.

Reduce the heat and add the chopped garlic, 2 tablespoons of soy sauce, 1 teaspoon of oyster sauce, 1 tablespoon of rice wine, 1 teaspoon of sugar and 50 ml of water and simmer for 2 minutes. To serve, place the abalone in the shell and drizzle the sauce from the pan over it.

For the fried Chinese cabbage: Heat 2 tablespoons of oil in a wok or large frying pan over high heat. Briefly fry the garlic, ginger and chilli until fragrant. Add the Chinese cabbage and fry for 3-4 minutes, stirring constantly, until it is slightly soft but still crunchy. Stir in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce and 1 tablespoon of sugar so that the cabbage is evenly seasoned. Serve the Chinese cabbage on separate plates.

Move the spoon evenly around the abalone to help it detach from the shell on all sides. The spoon should slide flat along the inner wall to remove the abalone as intact as possible.

Tip: After the meal, the beautiful shells can be reused as elegant table decorations and add a special accent to every table with their shimmering mother of pearl.

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Fits perfectly with: