New Zealand Superior Wild Abalone with Red Chili Stew
Level
easy
Cooking
16 min
Preparation
15 min
Ingredients
Servings
6
New Zealand Superior Wild Abalone | 1 can |
Red Chilli chopped | 6 |
Chilli Padi chopped | 1 |
Garlic chopped | 8 cloves |
Onion chopped | 1⁄2 |
Spring Onion | 3 |
Abalone Brine | 3 tbsp |
Rice Vinegar | 1 tbsp |
Light Soya Sauce | 1 tbsp |
Abalone Sauce | 1 tbsp |
Cooking Oil | 1⁄3 cup |
Sesame Oil | 1 tsp |
Sugar | 2 tsp |
How to cook
Prepare abalone
- Place the can of abalone into the pot of boiled water, ensuring that the can is fully submerged. Cook for 15 mins.
- Set aside to cool before opening. Drain well.
- Cut the abalone into slices and arrange them on the platter. Set aside.
Start cooking
- Add oil to the preheated wok and fry the onion, garlic until fragrant.
- Add in chilies, light soya sauce, abalone sauce, sugar, sesame oil, rice vinegar, abalone brine and chopped spring onion. Cook for 30 seconds.
- Pour the sauce over the sliced abalones and garnish with sliced spring onions. Ready to serve.
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