Braised Australian Premium Wild Abalone in Golden Sauce
Level
moderate
Cooking
30 min
Preparation
15 min
Ingredients
Servings
6
Premium Wild Abalone | 1 can |
Sakura Prawns | 3 tbsp |
Baby Wong Bai cut into halves | 3 |
Pumpkin cut into pieces | 300 g |
Chicken Stock | 600 ml |
Chicken Powder | 1⁄2 tsp |
Abalone Sauce | 1⁄2 tbsp |
Cooking Oil | 1 tbsp |
Sugar | 1⁄2 tsp |
How to cook
Prepare abalone
- Boil abalone in the can for 15 minutes.
- Set aside to cool before opening.
- Drain well before slicing the abalone.
Start cooking
- Fry Sakura prawns with oil till crispy and set aside.
- Bring chicken stock to a boil and add in Wawa Cai to blanch until soft. Set aside.
- Add pumpkin, sugar, abalone Sauce and chicken powder into the stock.
- Cover for 15 minutes over medium heat.
- Use a hand blender to puree the stock and pumpkin into a smooth paste.
- Pour the sauce over a deep dish and place the Wawa Cai and abalone on the sauce.
- Garnish with Sakura prawns. Ready to serve.
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