An abalone is a type of shellfish which has a one-piece shell only on one side.The shell is
rounded or oval with large dome towards one end with a row of respiratory pores. There are
nine species of abalone. There the black, flat, green, pink, pinto, red, threaded, Western Alantic and white abalone. A dish of abalone in a Chinese restaurant is very expensive, so I suggest to buy a canned abalone to enjoy the dish at home occasionally.
Ingredients:
1 tin abalone
200 gm broccoli, soaked, drain and floret
2 tablespoon cooking oil
1 teaspoon cornflour mixed with alittle water
1 tablespoon oyster sauce
1 teaspoon soya sauce
1 teaspoon chopped garlic and ginger
100 ml water
Method:
Cut the abalone into into thin slices and keep the stock in a bowl. Heat a wok and add in
oil and swirl round to coat. Fry the ginger and garlic for awhile and add in slices of abalone, soya sauce, oyster sauce, and stock and water. Simmer for 5 to 10 minutes. Thicken the gravy with cornflour mixture. Simmer to heat through. In another pot blanch broccoli in hot water for 3 seconds and line dish with broccoli. Scoop abalone on the plate and serve
while is hot.
