#abalonerice #abalone
Ingredients:
8 fresh abalones
10 ginkgo nuts
200ml water
2 tbsp light soya sauce
2 tbsp oyster sauce
1 tsp honey
1 leek
1 clove garlic
1/2 chilli or red paprika
3 slices ginger
2 tbsp corn flour
2 tbsp water
1/2 cup cooked rice
Green scallion
Use a toothbrush to scrape off the sides of 8 fresh abalones of any excess dirt. Use a spoon to remove each abalone from the shell and remove the greenish intestinal parts which you can use to make abalone porridge with. Be sure to remove the teeth at the front of each abalone too.
Add 2 tsp of perilla seed oil to a wok. Heat up the oil and add 1 chopped leek, 10 gingko nuts, 3 slices ginger, 1 clove garlic and 1/2 chopped chilli. Sauté until aromatic.
After a few minutes, the oil will be flavoured by the vegetables. Add 200ml water followed by 2 tbsp light soya sauce, 2 tbsp oyster sauce and 1 tbsp maple syrup or honey. Stir well.
Bring to a boil. Once the mixture is boiling, add the cleaned abalones and simmer at low heat for 5 minutes.
After 5 minutes, the liquid will have reduced by half. Use a slurry of 2 tbsp corn flour and 2 tbsp water to slowly add into the mixture.
The sauce will thickened up and turn glossy. Continue to slowly drizzle the slurry until you get the desired consistency. Turn off the flame once you do.
Quickly remove the abalones. Add in 1/2 cup of cooked rice which should be enough for 2 persons. Stir and mix the rice well with the superior abalone sauce in the wok.
To plate, spoon the abalone rice onto a deep plate or a shallow bowl. Place 4 abalones on one side of the rice and try to arrange the ginkgo nuts and the leeks and chilli/paprika on top of the rice.
Garnish with some diced scallion on top. Add a spoon of ikura on top of the scallion to finish.
Music track “Abalone” from Silverfish album, composed and performed by Ian Low.
Download the album from iTunes at Silverfish by Ian Low / silverfish
12 окт 2022
