Abalone is one of the top delicacies in Chinese cuisine, often ordered if you're looking to celebrate occasions. It's a difficult and delicate shellfish and easily overcooked - which means it will be chewy. Usually a starter or appetizer, they can be prepared as simple as steaming with soy sauce, ginger and spring onion to being slow-cook braised for hours with various herbs and sauces. This versatile shellfish easily soaks up all flavors it is cooked with and adds a bit of luxury for our weekend dinners. We added vermicelli (an Asian pasta variety) to the advice of Ben's mum, to soak up all that juicy flavor.
Ingredients (2 Servings):
- 2 Abalones (6oz each)
- 60g Vermicelli
- Ginger (Thumb-size)
- Organic Soy Sauce (Gluten-free)
- Extra-virgin Olive Oil
- Fresh Spring Onion
- Clean the abalones via removing the shell with a spoon and scraping the mussel with a brush. Make sure you remove all the black dirt from the abalone.
- Finely slice the ginger and season the abalones with organic soy sauce, extra-virgin olive oil and ginger.
- Pre-heat a wok with some water on the bottom and the bamboo steamer (if you don't have it you can steam the abalone with other appliances).
- Add the vermicelli to a ceramic bowl with 1/4 cut of water and pour the abalones on top of the vermicelli with all the seasoning.
- Cook in the bamboo steamer for 6-7 minutes.
- Once ready, season it with freshly diced scallion.