Top 10 Delectable Abalone Dishes You Should Discover

Ingredients:

• 12 Abalones
• 2 tablespoons Butter
• 2 cloves Garlic (finely chopped)
• 1 tablespoon Ginger (finely chopped)
• 4 tablespoons Fish Sauce
• 1/2 Lime
• 3 grams Spring Onion
• 1 Chili

Preparation:

Prepare Abalones:

• After cleaning the abalones, use a knife to make cross-cut patterns on the abalone meat.
• Tip: Don't forget this step, as making cross-cut patterns on the abalones helps the seasoning penetrate the meat more easily, enhancing the flavor. It also makes the abalones look more appealing.

Make Garlic Butter Sauce:

• Place a pan on medium heat and wait until it's hot. Add butter and swirl it around the pan until it covers the entire surface. Continue to swirl until the butter is completely melted.
• Once the butter has melted, add chopped garlic and ginger, and stir until golden and fragrant.
• Next, add 4 tablespoons of fish sauce and lime juice. Stir well until the mixture turns into a thick consistency. The aroma of garlic and butter will be intense at this point.

Add Abalones:

• Add all the prepared abalones into the mixture and cook for about 1 minute. Stir or gently shake the pan to ensure the seasoning is evenly absorbed into the abalone meat. When the abalones expand, turn golden, and are cooked, turn off the heat.

Finished Dish:

• Use chopsticks to arrange the abalones on a plate, sprinkle spring onions and chili on top, and pour the remaining mixture from the pan over them.

There you have it! You've successfully created a delicious and easy-to-make garlic butter fried abalone. Enjoy your high-quality meal!

Ingredients:

• Abalone 300 grams (about 4 - 5 pieces)
• Shiitake mushrooms about 100 grams
• Chinese spinach 100 grams
• Fresh ginger: 1 piece (crushed for juice)
• Shallots: 2 bulbs (finely chopped)
• Dried shallots and other spices

Preparation:

• Clean and wash the abalone with diluted saltwater, then rinse with clean water and drain. Slice the abalone into bite-sized pieces.
• Trim the ends of the Chinese spinach, wash, and cut small along the length for blanching. Blanch briefly in boiling water, then transfer to cold water for an additional rinse to retain the vibrant green color.
• Clean the shiitake mushrooms, soak in warm water until soft, then cut off the stems.
• Heat a pan, sauté the finely chopped shallots until fragrant, then add the abalone to stir-fry. Add the shiitake mushrooms and stir-fry until nearly cooked, then add the Chinese spinach and stir-fry for about 5 - 7 minutes. Add the ginger juice and mix well. Season with spices to taste and turn off the heat.

Ingredients:

• Abalone 6 pieces
• Chopped garlic 2 tablespoons
• Salt 1 teaspoon
• Sugar 1/2 teaspoon
• Cornstarch 10 grams
• Egg whites 2
• Chopped chili 1 piece
• Chopped green onions 2 sprigs

Preparation:

Abalone Preparation:

• Prepare a pot of water and a cup for steaming abalone or use a steamer for abalone preparation.
• Place the abalone in and steam for about 5 to 10 minutes.
• After steaming, take out the abalone and immerse it in cold water. Use a brush to scrub around the edge and surface of the abalone to remove any dirt, then rinse again with clean water.
• Next, use a spoon to separate the abalone from the shell.
• After separating the abalone, use a knife to cut crisscross patterns on the abalone meat.

Preparation of Other Ingredients:

• Place egg whites in a bowl and beat with a whisk or chopsticks until the egg becomes foamy.
• Use a ladle to skim off the foam on the surface; we only use the egg white layer underneath.
• Add 3 tablespoons of water to 10 grams of prepared starch, mix well to create a white mixture, then pour this mixture into the egg white mixture and mix well for both to combine. Add 1 teaspoon of salt and 1/2 teaspoon of brown sugar (can be replaced with white sugar) into the mixture and mix well.
• Next, heat a pan over medium heat, wait until the pan is hot, then add cooking oil to prepare for frying the minced garlic. When the oil is hot, add half of the prepared minced garlic to stir until golden. Use a ladle to scoop out the garlic onto a plate. Keep the remaining oil in the pan for frying the abalone.

Frying the Abalone:

• Place the abalone in the egg white and starch mixture, coat the abalone with the mixture, use chopsticks to flip the abalone back and forth to allow the mixture to penetrate the abalone meat. When the oil is hot, place the abalone in the pan to fry over high heat.
• Wait until the abalone is golden and cooked, then use a ladle to scoop it out to drain excess oil.
• It is recommended to use chopsticks to put each piece of abalone into the oil for frying, do not pour all at once, as the abalone will stick together and not cook evenly.
• While frying the abalone, use chopsticks to flip the abalone evenly to ensure it is golden brown and evenly cooked without burning.

Making Garlic Chili Sauce:

• Place the pan on the stove over medium heat, add some oil to the pan, wait until the pan is hot, then add the remaining half of the minced garlic and the garlic that was fried earlier along with the chopped chili. Stir evenly until golden.
• When the garlic and chili are crispy and fragrant, add the remaining chopped green onions and stir evenly until the onions are cooked.

Adding the Abalone:

• After the onions are cooked, add all the fried abalone into the pan, stir until the abalone is golden, then turn off the heat.

Finished Dish:

• Use chopsticks to place the abalone on a plate, pour the garlic chili mixture from the pan on top of the abalone.

There you have it, the crispy garlic chili abalone is complete. The golden and crispy abalone is infused with the aromatic flavor of garlic and chili, making it a dish worth the time and effort, isn't it?

Ingredients:

• Sticky rice 150 grams
• Shrimp 200 grams
• Shiitake mushrooms 5 pieces
• Cilantro 10 grams Abalone 10 pieces (small ones) Common spices a little (salt/chicken stock/sugar)

Preparation:

Preparing Vegetables:

• Soak shiitake mushrooms in saltwater for about 3 - 5 minutes, then cut off the mushroom stems, rinse them with water, and chop the shiitake mushrooms into small pieces for congee.
• If using dried shiitake mushrooms, the soaking time should be longer, about 20 minutes, to allow the mushrooms to expand. Wash cilantro and chop finely.

Preparing Abalone:

• You can buy pre-prepared abalone meat to save time. If you buy whole abalone, you need to remove the shells, wash them with clean water or scrub with salt. Then rinse and dry them before chopping them into small pieces.

Preparing Shrimp:

• Wash the shrimp with cold water, cut off the whiskers and legs to make them neat, then peel the shells and take only the vein on the shrimp's back.
• Tips for quickly removing the black vein on the back of the shrimp:
• Count backward from the shrimp's tail to the second groove between the two shell segments, insert a skewer at this position, and gently pull out the black vein. If you don't want to use a knife to cut the shrimp's back, you can use a skewer to gently pry the head of the shrimp to see the black vein. Gently pull out this black thread, and the shrimp is clean.

Rinsing Rice and Cooking Congee:

• Rinse the prepared sticky rice with cold water or rinse it under cold tap water.
• Put the rice and about 1.5 liters of filtered water into a pot and bring it to a boil to cook congee. The amount of water can be adjusted depending on your family's preference for a thinner or thicker congee.
• Cook the congee for about 15 - 20 minutes until the rice is soft, then add the remaining ingredients including shrimp, abalone, and mushrooms to the pot. Stir well and cook for another 10 minutes for these ingredients to cook evenly.
• Finally, taste and adjust the seasonings to your liking.

Finished Dish:

• Abalone, shrimp, and shiitake mushroom congee is a nutritious dish for your loved ones. The congee is soft, fragrant, sweet, and the ingredients are tender and flavorful. Give it a try!

Ingredients:

• Fresh abalone 2 pieces (about 400g)
• Eggs 2 pieces (adjustable)
• Seaweed 1 piece (grilled and finely ground)
• Brown rice 80g
• Garlic 2 cloves
• Sesame oil 2 teaspoons
• Carrot 1/2 piece
• Common spices a little (salt/sugar/seasoning)
• Cooking oil 1 teaspoon
• Green onions 2 sprigs

Preparation:

Prepare abalone:

• Use a kitchen brush to clean the abalone meat. Then, add a little salt and massage the abalone.
• Rinse with clean water and let the abalone drain.
• Separate the abalone from the shell and cut off the heads, keeping the guts separately.
• Rinse the meat with salt water and clean water again. You can keep it whole or cut it into small pieces according to your preference.

Prepare other ingredients:

• Clean and peel the carrot, then finely chop it.
• Peel and finely chop the garlic. Rinse and chop the green onions.

Rinse rice and cook porridge:

• If you have time, soak the rice in cold water for 1-2 hours before cooking for a softer and tastier porridge.
• Rinse the soaked rice with cold water or tap water.
• In a pot, sauté the chopped garlic in 1 teaspoon of cooking oil until fragrant. Add the abalone guts for color.
• Put the rice into the pot after sautéing, stir briefly, then add the abalone meat to make it firm. Finally, add about 1 cup of water, bring to a boil.
• Cook for about 10-15 minutes, then open the pot and add the chopped carrot and green onions. Cook for another 7-10 minutes, season to taste. Crack 1-2 eggs and simmer for an additional 2-3 minutes to complete.

Final dish:

• When serving, sprinkle seaweed and sesame oil to enhance the flavor!

The finished dish will have a visually appealing color from the harmonious combination of all ingredients. The sweet aroma of abalone, the richness of eggs, and the sweetness of carrots will undoubtedly make your meal both nutritious and delightful.

Ingredients:

• Fresh abalone 2 kg
• Beer 500 ml (1 can)
• Chili powder 3 tablespoons
• Korean chili paste 1 tablespoon
• Minced garlic 1/2 teaspoon
• Seasoning powder a little
• Soy sauce 1 tablespoon
• Apple syrup 1 teaspoon

Preparation:

Prepare abalone

• Rinse the abalone under water, then use a brush to scrub the entire surface, rinse off the dirt under strong water, and remove the eyes and internal organs of the abalone, then wash again 2-3 times.

Steam abalone

• Place the abalone in a steamer, pour beer all over it, and steam over high heat for 3 minutes.

Make spicy sauce

• Put 200ml water in a large pan with 3 tablespoons of chili powder, 1 tablespoon of Korean chili paste, 1/2 teaspoon of minced garlic, a little seasoning powder, 1 tablespoon of soy sauce, and 1 teaspoon of apple syrup. Stir to dissolve the seasonings.
• Then, add the abalone, gently flip them with a spoon, and simmer over medium heat for 10 minutes to allow the flavors to penetrate the abalone.
• The abalone is tender with a rich taste from the chili paste, soy sauce, and apple syrup, and a hint of spiciness from the chili powder. Although spicy, just one bite, and you cannot resist taking a second one.