Crispy Salt and Pepper Abalone with Dipping Sauces

This dish uses edible sea-snails.
  • 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 sliced for garnish

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.

Rule the Kitchen with More Recipe Faves

Asian crab
Asian crab
Chinese New Year
Crispy fragrant duck with pickled radish salad
Crispy fragrant duck with pickled radish salad
Aromatic Clam Congee
Aromatic Clam Congee
Now playing...