Food Network UK

Crispy Salt and Pepper Abalone with Dipping Sauces

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  • This dish uses edible sea-snails.
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Ingredients

  • For the Sweet Chilli Dipping Sauce:

  • 6 tbsp Thai sweet chilli sauce
  • 2 limes, juiced, about 60ml
  • 2 tbsp fish sauce

  • For the Ginger-Soy Sauce:

  • 2 tbsp light soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp toasted sesame oil
  • 1cm piece of ginger, peeled and cut into matchsticks

  • For the Abalone Steaks:

  • 450g abalone steaks
  • 30g cornflour
  • 1 pinch sea salt, plus 1/2 tsp
  • Fresh ground white pepper, plus 1/2 tsp
  • Peanut oil, for frying
  • 175g mixed baby greens, to serve
  • 2 lemons, cut into wedges, for garnish
  • 2 spring onions, finely Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced for garnish

Use imperial measurements

Method

How to make Crispy Salt and Pepper Abalone with Dipping Sauces

In a small bowl, combine the ingredients for the sweet chili dipping sauce and set aside. In another small bowl, combine the ingredients for the ginger-soy sauce, mix well and set aside.

With a meat mallet, pound abalone steaks to 1/3cm thick then cut into 1cm strips. On a plate, combine cornflour with a pinch of sea salt and a few grinds of white pepper. Heat 1cm of peanut oil in a wok over medium-high heat. When oil is hot, dredge abalone strips in cornflour mixture and flash fry in wok for 20 to 30 seconds. Remove with a slotted spoon and drain on paper towels. In a small bowl, combine half a teaspoon sea salt with half a teaspoon ground white pepper. Season fried abalone with salt and pepper mixture.

Serve abalone on a bed of mixed greens garnished with lemon wedges, scallions and small bowls of both dipping sauces.