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.