Abalone Almondine
4 abalone steaks
1 cup milk
1/2 cup flour
salt and pepper
1/2 cup corn meal
3/4 cup butter
juice of 1 lemon
1/4 cup finely chopped fresh parsley
1/2 cup slivered almonds
Pour milk in a large shallow bowl. In another shallow bowl combine flour seasoned with salt and pepper and corn meal. Melt 1/2 cup butter over moderate heat in a heavy 12 to 14 inch skillet. While the butter is melting, dip each abalone steak first into the milk, then the flour mixture so that each piece is well coated. When the butter in the skillet has stopped foaming, quickly saute each steak on each side no more than 15 to 20 seconds per side. Overcooking will cause the abalone to be tough. As each steak is sauteed, remove from the skillet and place on a warm platter. When all the steaks are sauteed, sprinkle with lemon juice and parsley. Place platter in a warm oven. In a heavy skillet, melt 1/4 cup butter and saute the almonds over moderate heat for 4 to 6 minutes or until they are golden brown, stirring constantly. Remove the platter from the oven, pour the almonds and butter over the abalone and serve at once.
Abalone with Avocado and Mozzarella
2 small cans green chili peppers
1 pound Mozzarella cheese
1 pound tenderized abalone steaks, 1/4 thick
1 beaten egg
1 whole avocado
1/2 cup cracker or bread crumbs
Dip steaks in beaten egg, then shake in a bag with the crumbs. Finely slice the peppers, cheese and avocado. Lay ingredients on abalone steak, roll the steak tightly and secure with a wooden toothpick. Bake in uncovered casserole dish 15 minutes at 350F. Serve warm. 4 servings.
Abalone with Butter and Garlic
12 abalone, prepared
4 ounces butter
2 teaspoons crushed garlic
1 lemon
salt and pepper to taste
Partially melt butter in glass bowl in microwave, about 1 to 2 minutes on medium power. Add crushed garlic to butter. Cook butter and garlic for another 1 minute on medium power. Cover bottom of glass dish, such as a pie plate with half of the butter and garlic. Add prepared abalone meat. Coat abalone with remaining butter and garlic. Cook for 1 to 2 minutes on medium high power. Flip abalone and repeat. Do not overcook. The abalone meat will become very firm if overcooked. Serve on a plate with lemon wedge. Top with melted butter and garlic. Makes 12.
Abalone Ceviche
1 pound abalone steaks
6 tablespoons fresh lime juice
2 tablespoons safflower oil
1/4 cup green chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
1/2 teaspoon sugar
3 drops Tabasco sauce
1 lime, thinly sliced
fresh coriander sprigs
Pound abalone lightly, then slice into thin strips about 1 inch wide and 1 1/2 inches long. Place in a small glass bowl. Mix together lime juice, oil, chili sauce, salt, pepper, garlic, sugar and Tabasco sauce. Pour this mixture over abalone and mix well. Cover and chill about 4 hours or overnight. At serving time, spoon into an abalone shell or scallop shells and garnish with lime and coriander sprigs. Makes 16.
Abalone and Chanterelle Salad
1/4 pound chanterelles
1 teaspoon minced shallots
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 clove garlic, crushed
2 tablespoons olive oil
salt and pepper
1 cup cherry tomatoes
chicken or fish stock
1 abalone, 4 to 5 ounces, shucked, cleaned and sliced 1/8 inch thick
Preheat oven to 450F. Clean and slice mushrooms. Toss with olive oil, garlic, salt and pepper. Spread on baking sheet; roast until tender. Pour stock into a skillet to a depth of 1/2 inch; bring to simmer. Add abalone. Reduce heat; poach until tender, about 30 to 45 seconds. Remove from liquid; let cool. Combine shallots with a pinch of salt and pepper and crush. Whisk in vinegar and oil. Adjust seasoning. Add abalone, mushrooms and tomatoes; toss to coat. Serves 2 to 4.
Abalone Chowder
2 cups diced abalone, cooked or raw
1 medium onion, chopped
1 clove garlic, minced
1/4 pound bacon cut into small pieces
2 cups frozen diced potatoes
1/4 cup parsley, chopped
1 quart milk or half and half
salt and pepper to taste
In a fry pan, saute bacon just until the fat becomes clear do not crisp. Pour off grease. Add onions and garlic and saute until onions become translucent, stirring frequently. Add abalone and saute about one minute or until raw abalone begins to turn white. Transfer to large pot or sauce pan. Add potatoes, milk and parsley. Bring to serving temperature; do not boil or milk will separate. Salt and pepper to taste. Serve with hot bread, saltines, or oyster crackers.
Abalone Cioppino
1 large onion
1 bunch green onions, including tops, sliced
1 green pepper
2 whole cloves garlic
1/3 cup salad or olive oil
1/3 cup chopped parsley
16 ounce can stewed tomatoes, diced
8 ounce can tomato puree
2 cups white or red wine
1 cup fish stock or water
1 bay leaf
salt to taste
1/4 teaspoon pepper
1/8 teaspoon thyme
1 pound whitefish cubed
1/2 pound abalone
12 fresh clams or mussels
1 pound fresh prawns or crab, optional
In a Dutch oven or frying pan that has a cover, saute the onion, green onion, bell pepper and garlic in oil, about 5 minutes. Add parsley, tomato puree, stewed tomatoes, wine and fish stock or use all water and seasonings. Cover and simmer for 1 hour. Remove the garlic. Scrub the clams or mussels to remove any sand from the shells and arrange them in the bottom of a large pan. Rinse the abalone if they have been previously frozen. If you are using prawns cut them down the backs with kitchen scissors, wash out the sand vein; place on top of the clams. If you are using crab, crack the crab and place on top of the clams. Add the cubed fish. Pour on the hot prepared sauce; cover and simmer until the clam shells open, 20 to 30 minutes. Serve in large soup bowls or soup plates, with some of each shellfish in each bowl. Makes about six servings. Sourdough French bread and a green salad are good go well with this.
Abalone Stuffed with Crabmeat
White Sauce:
2 tablespoon butter or margarine
2 tablespoon flour
salt, pepper
1 cup warm milk
Abalone:
butter or margarine
2 shallots minced
1 cup cooked crab meat
salt, white pepper
1 dash red pepper
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/2 lemon, juice only
4 large abalone steaks
2 eggs beaten
flour
Melt 2 tablespoons butter in skillet and stir in flour. Season to taste with salt and pepper. Cook, stirring, over medium heat about 1 minute but do not allow flour to brown. Add milk and cook and stir 1 or 2 minutes until mixture comes to boil and thickens. Set aside. For abalone, melt 1 tablespoon butter in small saucepan, add shallots and cook until tender but not browned. Add crab meat and heat thoroughly. Add enough white sauce to bind, about 1/2 cup. Season to taste with salt and white pepper and add red pepper, mustard, Worcestershire and lemon juice. Carefully pound abalone steaks between 2 sheets of waxed paper until very thin. Dip abalone in eggs seasoned to taste with salt and white pepper. Coat with flour and set aside. Melt 2 tablespoons butter in heavy skillet. Add abalone and brown quickly on one side. Turn and brown other side. Do not overcook as abalone will toughen. Place abalone steaks on platter and spoon crab meat stuffing on each. Roll and arrange on serving platter, seam down. If desired, serve with any remaining sauce. Serves 4.
Abalone and Dates
1 large foil roasting bag
1 fresh whole abalone fish; if frozen, defrost thoroughly in fridge before using
2 cups pittless black dried dates, thinly sliced
1 cup salted butter, softened
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon fresh fenugreek, chopped
1 tablespoon fresh chives, chopped
1 shallot, finely chopped
2 teaspoons coarsely ground black pepper
1 teaspoon dried paprika
cilantro sprigs to garnish
Preheat oven to 375F. Grease inside of roasting bag and put it on a heatproof cookie sheet. Using a food processor, blend butter, cilantro, parsley, fenugreek, chives, shallot, black pepper and dried paprika for about 3 minutes using the pulse button. Do not over process. The butter should be speckled with the herbs. Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside. Wash abalone fish with water. Place fish inside the roasting bag and top with the dates and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors. Bake in the oven for 45 minutes or if using a barbecue, follow the barbecue's manual directions for foil baking fish according to weight. Serve hot garnished with cilantro sprigs, accompanied by a salad. Serves 4.
Abalone Fried Rice
6 cups cooked rice
3 tablespoons cooking oil
1 6 ounce can sliced mushrooms
3 strips bacon, cut up
1 onion, chopped
2 stalks celery, chopped
1 green pepper, chopped
1 dozen prepared, precooked abalone
Fry bacon. Add oil to the drippings. Cook celery and onion, then add mushrooms and green pepper. Cook for 5 minutes. Add rice and sliced abalone. Stir fry. Serve warm.
Abalone in Jade Sauce
12 2 1/2 inch abalone
1 tablespoon minced fresh ginger
12 ounces fresh spinach, cleaned, stemmed and patted dry
1 bunch fresh chives, cleaned and dried
4 sprigs fresh cilantro
4 fresh basil leaves
1/4 cup chicken stock
3/4 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon Chinese chili sauce
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup butter, cut up)
freshly ground black pepper
Abalone:
Rinse. Run thin bladed knife around inside edge of shell to shuck out meat. Discard visceral parts without trimming off dark edges; place abalone in a resealable bag. With a wooden mallet, using sharp wrist movements, tap flesh repeatedly without ripping it apart, working in circular motion, starting from center, to obtain a uniform thickness. Turn over and repeat procedure for other side. Or you can place abalone on lower half of a tea towel, fold the other half of the towel over abalone and pound as directed. Thoroughly dry abalone. Rub with half of the ginger, then cover and refrigerate until ready to use.
Jade Sauce:
In a blender or food processor, process spinach, chives, cilantro, basil and ginger in batches until finely chopped. Add chicken stock and process until smooth. Add cream, salt and chili sauce; process until pureed. Place mixture over low heat and bring to a simmer. Meanwhile, make cornstarch slurry. Add mixture to simmering sauce and stir until well blended. Cook, stirring occasionally 2 to 4 minutes until thick.
To assemble: Preheat oven to 500F. Place prepared abalone on baking sheet. Dot with butter and season with pepper to taste. Bake abalone until flesh turns white and is firm to the touch 3 to 4 minutes. Remove from oven.
To serve: Spoon Jade sauce in a pool on dinner plate. Place abalone on top of sauce. Serve immediately.
Abalone In Lemon Sauce
1 pound raw abalone steaks
1 teaspoon cornstarch
3/4 cup cold water
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 tablespoon butter
flour
2 cups vegetable oil
Heat the oil in a large frying pan until hot. Coat the steaks lightly with flour. Fry the steaks in oil until golden brown on both sides. Remove and blot excess oil on paper towels and keep warm. In a bowl, combine the water and cornstarch and mix until well blended. Stir in the lemon peel, lemon juice, sugar and salt. Cook over medium heat until thickened, stirring constantly. Add the parsley and butter, stirring until the butter is melted. Pour this sauce over the abalone steaks. Serves 4.
Abalone in Lemon Shells
1 pound cooked abalone, diced
1 medium cucumber
6 large lemons
3 tablespoons grated white radish
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon soy sauce
Slice one end off of each lemon and save the end. Scoop out the pulp. If the lemon will not stand upright, with the open end up, cut a thin slice off the other end to level it. Peel the cucumber and chop it coarsely. Combine the diced abalone and cucumber with the grated radish, rice vinegar, sugar and soy sauce. Season with salt. Toss well, then stuff into the lemons. Cover them with their lids and serve on small saucers. Serves 6.
Abalone in Oyster Sauce
1 1/4 cups cold water
4 slices ginger
1/2 teaspoon salt
1 tablespoon cooking oil
10 stalks asparagus, discard the tough lower ends
3 slices ginger, finally chopped
3 cloves garlic, chopped
Sauce:
1 1/2 teaspoons fresh chicken stock
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 1/2 teaspoon cornstarch
1/2 teaspoon Hua Tiam wine
Remove the fresh abalone from the shell. Trim off the little ruffle around it and slice thinly. Put the abalone in a deep saucepan with water to cover and simmer for about five hours. Place the cold water in a saucepan and bring to a boil. Add the ginger, salt and oil. Place the asparagus in the water, cover, lower the heat and cook for six to seven minutes. Remove and arrange the asparagus to a serving dish and set aside. Heat two tablespoons of oil in a wok. Add the ginger and garlic. When lightly browned add the combined sauce ingredients. When it begins to boil put in the abalone. Reduce the heat and simmer fro 12 minutes. Turn up the heat to high and add the wine. Pour this over the asparagus. Arrange the abalone slices neatly and serve at once. Serves 6.
Abalone Pudding
1 abalone per person
1 large onion, chopped
2 cloves garlic, crushed
1 stale French baguette, cut into small pieces
2 hard boiled eggs, sliced
freshly ground black pepper
paprika
dry white wine
olive oil
butter
grated cheese
Clean abalone and place in water, bring to the boil and reduce to a simmer. Cook until tender. Mince coarsely or chop one and mince the rest finely. Soak stale bread in a small amount of abalone broth. When all the bread is soft, pass through a sieve or put into a food processor until it resembles a paste. Heat olive oil and fry onions until golden, add garlic and paprika. Stir well. Remove onion mixture from heat and add the abalone and bread mixture. Add pepper, grated cheese and wine to taste. The mixture should have the consistency of a paste, not too thick or too runny. If too thick, add a little broth to make it lighter. Fill individual oven proof containers to half full and put down two slices of hard boiled egg. Fill to the top. Sprinkle with grated cheese and put a small dab of butter on top. Bake in a 400F oven until a golden crust has formed.
Abalone Parmigiana
2 Eggs
1/2 tablespoon kosher salt
1/4 tablespoon fresh ground black pepper
3/4 cup dried bread crumbs
1/3 cup grated Parmesan cheese
6 slices pounded abalone steaks
1/3 cup olive oil
1 12 ounce can tomato sauce
2 tablespoons dry red wine
1 to 2 cloves finely chopped garlic
1/4 cup finely chopped Italian flat leaf parsley
1 4 1/2 ounce can sliced olives drained
3/4 pound sliced mozzarella cheese, about 6 slices
In a medium sized shallow bowl beat eggs with salt and pepper until lightly blended. In a separate bowl, mix in the bread crumbs and grated Parmesan cheese. Dip abalone slices in the egg mixture, drain briefly and then dip into crumbs. Fry the coated steaks in olive oil about 1 minute on each side. Remove from the pan and arrange in a buttered or spray released oven proof 9 x 13 inch dish. Mix together the tomato sauce, wine, garlic, parsley and drained olives. Spoon the tomato sauce mixture over each of the abalone steaks. Top each steak with a slice of mozzarella cheese. Place the prepared pan of steaks under a hot oven broiler until the cheese lightly browns and the sauce on top becomes bubbly. Serve immediately. Serves 6.
Abalone Salad
2 small heads red leaf lettuce
1 bunch arugula or other spring lettuce
1 small head radicchio or red cabbage
12 fresh shiitake mushrooms
24 Chinese pea pods
4 fresh medium abalone
2 tablespoons fresh lime juice
1 1 inch piece fresh ginger root, peeled and grated
freshly ground pepper
1 tablespoon rice vinegar
2 tablespoons dark soy sauce
4 tablespoons extra virgin olive oil
salt, pepper
lime or lemon wedges for garnish
Rinse and dry lettuce, arugula and radicchio. Discard mushroom stems and slice tops in thin vertical slices. Rinse and dry pea pods. Remove abalone from shells, using handle of heavy spoon to break muscle attachments. Reserve shells. Clean abalone well, discarding undesirable parts. Clean shells thoroughly, dry and set aside. Using meat slicer, slice abalone muscle crosswise into tissue thin pieces. If abalone can't be sliced tissue thin, slice thin as possible and pound each slice on flat surface with mallet or flat end of cleaver until tender and almost transparent but not shredded. Combine juice of 1 lime, 1 tablespoon grated ginger and grind or two of fresh pepper in bowl. Add abalone slices and toss to coat well. Marinate 15 to 20 minutes, stirring occasionally. Combine remaining lime juice, remaining ginger, vinegar, soy sauce and 3 tablespoons olive oil in small bowl. Tear lettuce, arugula and radicchio into coarse pieces and place in large bowl. Toss with dressing oil. Arrange greens in abalone shells or on serving plates. Set aside. Heat remaining 1 tablespoon olive oil in skillet or saute pan, add mushrooms and peas and season to taste with salt and pepper. Stir fry briefly, just until peas turn bright green. Remove from heat and toss to mix well. Pile hot mixture on top of greens in abalone shells. Top with abalone slices. Garnish with lime or lemon wedges, if desired. 4 servings.
Abalone Saltimbocca
6 thin slices of ham
6 slices of Swiss cheese
12 abalone steaks, pounded
1/2 cup Parmesan cheese, grated
1/4 cup flour
flour for coating
1/2 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs beaten with 2 tablespoons milk
2 tablespoons oil
2 tablespoons butter
8 ounces heavy cream
3/4 cup white wine
Make the ham and cheese slices about 1/4 inch smaller than the abalone. Make into sandwiches and secure with toothpicks. Mix Parmesan cheese, flour, sage, salt and pepper. Dip the sandwiches in the plain flour, then in the egg mixture, then in the Parmesan mixture. Press the coating into the abalone to be sure it sticks. Refrigerate at least 1 hour. Preheat oven to 300F. Heat the oil in a skillet and lightly brown the sandwiches on all sides. Transfer them to a shallow casserole dish in a single layer and pour on the sauce made by mixing the cream and wine. Heat in the oven for 15 minutes.
Abalone Stew
1 pound raw abalone, tenderized and cut into small cubes
1/3 cup unsalted butter
1 cup chopped onion
1 large clove of garlic, minced
1/3 cup chopped bell pepper
1 bay leaf
8 ounces tomato sauce
2 cups water
3 potatoes, peeled and cut into 1/2 inch cubes
1/2 teaspoon salt
1/3 teaspoon cayenne pepper
In a saucepan, melt the butter and saute the garlic, bell pepper and onion until the onion is transparent. Add the bay leaf, water, tomato sauce, potatoes, salt and cayenne, then cover and simmer about 15 minutes. Add the abalone and simmer 4 to 5 minutes until tender. Serves 8.
Abalone Thermador
1 pound abalone, pounded and diced
1 cup boiling water
1/2 cup cream
1/2 teaspoon paprika
pinch of celery salt
1 shake of Tabasco sauce
2 tablespoons cornstarch
3 tablespoons butter
1 1/2 cups white bread, shredded
salt and pepper to taste
Preheat the broiler. Place diced abalone in the boiling water and remove from heat after 1 minute. Let cool slightly and add cream, paprika, celery salt and Tabasco. Simmer 5 minutes. Spoon out some of the mixture and add to the cornstarch to make a smooth paste. Add this back to the mixture and simmer another 5 minutes. Melt the butter and add to the shredded bread stirring until the butter is absorbed. Place the abalone mixture into a shallow pan or divide into individual Pyrex dishes and put the bread on top. Place under the broiler until the bread is browned. Salt and pepper to taste.
Abalone Victoria
2 tablespoons finely chopped parsley
1 cup bread crumbs
1 egg yolk
2 teaspoons clarified butter
1 teaspoon lemon juice
flour to coat
8 sliced abalone steaks
salt to taste
white pepper to taste
1/2 cup butter
1 tablespoon sherry
Mix together parsley and bread crumbs. In a separate bowl, combine egg yolk, clarified butter and lemon juice. Place flour on a dish for dredging. Season 1 side of abalone steaks with salt and pepper. Lightly flour and paint with egg mixture. Coat with parsley and bread crumb mixture. Melt butter in frying pan. When butter begins to foam, add steaks and cook 1 minute each side. Add sherry and flame. Transfer to a serving dish and nap with browned butter from pan. 8 servings.
Golden Abalone Medallions
6 to 8 1 ounce abalone steaks
1/2 cup flour
clarified butter
Lightly pat steaks dry with a paper towel. Coat both sides of steaks with flour, shake off excess. Pour enough clarified butter into a preheated skillet; cast iron works best, to cover bottom. Place enough abalone in the skillet to cover the bottom. Cook for 30 to 60 seconds on each side until golden brown. Serve immediately. Place 3 to 4 steaks on each plate, spoon sauce onto plate or into cleaned abalone shell; garnish with lemon wedge and parsley. Serves 2.
Island Style Abalone
3 large abalone, cleaned
2 large lemons or 6 limes or half of both
1 small hot chili pepper
1 clove garlic
Slice abalone very thinly across the muscle Layer abalone slices, finely chopped garlic and chili in bowl Squeeze lemon/lime juice over.Refrigerate for at least 1 hour. Serve on lettuce leaves as an entree, sprinkled with freshly ground pepper. Great with chilled white wine and crusty bread.
Mango Curry Abalone in Wonton Cups
12 abalone
12 wonton wrappers each cut into 4 squares
vegetable oil
1/4 cup of coconut cream
1/4 cup of mayonnaise
2 tablespoons chopped cilantro
1/4 stalk of lemon grass cut into 1/2 inch pieces
1 tablespoon of fresh lime juice
1 mango diced into small cubes
1/4 cup of yellow currants
3/4 teaspoon of Thai green curry paste
1 small white onion
3 tablespoons butter
In skillet saute diced onion until soft. Add coconut cream; lime juice, curry paste, currants, lemon grass and cilantro. Simmer for 20 minutes. Fold in mayonnaise. Prepare abalone into medallions then slice into four square pieces. Remove lime leaf and lemon grass from sauce. Preheat oven to 325F. Place wonton squares on work surface, brush lightly with vegetable oil. Press each wonton into miniature muffin cup, oiled side down. Bake until golden brown, about 8 minutes. Cool completely in tins. Remove cups from tins and store in airtight containers at room temperature. Saute abalone in butter and vegetable oil remove and place one piece of abalone into wonton shell, spoon sauce on top of abalone, sprinkle diced mango on top then garnish with fresh cilantro sprig. Makes 48.
Pan Fried Abalone
2 abalone steaks
3 tablespoons butter
1 tablespoon oil
salt and freshly ground pepper to taste
1 tablespoon lemon juice
2 sprigs parsley
Tenderize the abalone steaks by pounding with a wooden mallet. Use persistent, firm strikes and flatten them to quarter inch thickness.Do not overcook, or the abalone will become tough and rubbery. Thirty seconds to a side is enough. Less is better. Pat the abalone dry. Melt the butter with the oil in a large skillet. When the butter foams and is very hot, add the steaks. Season with salt and pepper and fry 30 seconds on each side. Transfer to a warm platter, drizzle with lemon juice and garnish with parsley. Serves 2.
Poached Abalone with Lemon Grass and Ginger
2 tablespoons extra virgin olive oil
1 small stalk lemon grass, chopped
1 inch chunk fresh ginger, coarsely chopped
1 cup dry white wine
1 live abalone, 4 to 5 ounces
1/2 cup whipping cream
1 teaspoon juice from a jar of pickled ginger, optional
salt and freshly ground pepper to taste
Combine the oil, lemon grass and ginger over low heat. Simmer for 20 minutes, keeping the heat very low so the ginger barely starts to brown. Add the wine; bring mixture to a boil and reduce by 2/3. Meanwhile, shuck, clean and horizontally slice the abalone 1/8 inch thick. Between sheets of waxed paper or plastic wrap and using a meat mallet or similar tool, lightly pound the abalone slices until they are slightly flattened; refrigerate if not using immediately. Strain the oil and wine mixture into a skillet; add the cream. Bring the mixture just to a boil, then reduce slightly, enough to coat a spoon. Season to taste, adding the ginger juice if desired. Slip in the abalone slices and poach until just tender, 30 to 45 seconds. Serve the abalone slices in the creamy broth. Serves 2.
Sauteed Abalone Cutlets
3/4 cup dry, unseasoned bread crumbs
1 large garlic clove, minced
1 tablespoon minced parsley
freshly ground pepper, to taste
1/2 teaspoon salt
1/3 cup all purpose flour
2 eggs, lightly beaten
4 live, abalone, 4 to 5 ounces each, shucked, cleaned, cut horizontally into 1/8 inch thick slices
1/2 cup vegetable oil
1 tablespoon butter
lemon wedges, as needed
In a soup bowl, thoroughly combine bread crumbs, garlic, parsley, a generous amount of pepper and all but a pinch of the salt. Let stand for 30 minutes. Measure the flour into another bowl. In a third bowl, combine remaining pinch of salt and the eggs; cover and refrigerate until needed. Meanwhile, between sheets of waxed paper or plastic wrap and using a meat mallet, lightly pound the abalone slices until they are slightly flattened; refrigerate if not using immediately. Just before cooking, dip each abalone slice into the flour, coating the entire surface and shaking off all excess flour. Then dip each slice into the beaten egg, letting excess egg drip off. Dip each slice into bread crumbs to evenly and thoroughly coat the surface of the abalone. Shake off excess crumbs. In a 10 to 12 inch heavy saute pan over medium high heat, heat oil until it ripples; add butter. When it is melted, add as many coated abalone slices as possible without letting them touch. Saute until golden, about 20 seconds; turn slices and saute until second side is golden and slices are just cooked through, another 20 to 30 seconds. Drain slices on paper toweling. Serve immediately with lemon wedges.
Stir Fried Abalone with Cucumber
1 large abalone, sliced into steaks 1/2 inch thick
1 large cucumber
2 tablespoons dry sherry
1 tablespoon soy sauce
2 teaspoons sugar
1 teaspoon salt, optional
3 tablespoons peanut oil
Score surface of each steak at 1/4 inch intervals about 3/4 through. Cut across scoring to make strips about 1 inch wide. Peel cucumber and halve it lengthwise. Remove and discard seeds. Cut each half lengthwise again, then cut into 2 inch lengths. Score each piece 1/2 way through at 1/8 inch intervals. Combine sherry, soy sauce, sugar and salt. Heat oil in very hot wok, stir fry cucumber for 2 minutes. Add abalone pieces, stir fry for 1 minute. Do not overcook. Pour sauce over cucumber and abalone in wok, cook only long enough to heat through. Serve immediately over steamed white rice. Serves 2 to 4.
Sweet Abalone Hors d'oeuvre
1 pound raw, tenderized abalone
3/4 cup cold water
3 tablespoons sake
2 tablespoons sugar
1 tablespoon soy sauce
Boil the abalone and water in a 1 quart saucepan, then lower the heat and simmer uncovered for 5 minutes. Add the sake and sugar, cooking for another 5 minutes. Stir in the soy sauce and cook 2 to 3 minutes more. Remove from heat and cool to room temperature. Cut the abalone into slices 1/2 inch thick and serve as hors d'oeuvre. Serves 6.
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