Abalone

Fresh, ocean caught abalone, live and frozen, export quality, procured to order

The firm flesh of abalone is highly prized throughout Asia, and is an essential part of many Asian seafood recipes.

Abalone meat can be stir-fried, pan-fried, poached, steamed or stewed. However, it is considered by many to be best appreciated when eaten raw, preferably in thin strips and served with both wasabi and soy sauce.

Other serving options include braising. With an absorbent texture that draws other flavours beautifully, braised abalone is traditionally prepared in the Cantonese cooking style of using garlic, ginger and oyster sauce. If deep frying, the fritter is superb topped with a herb mayonnaise or minced into patties and coated with crumbs of garlic and onion. Citrus-marinated abalone combines well with shallots and parsley when pan-fried in oil or butter.

Abalone also makes a wonderful addition to many salads.

To avoid loss of flavour and to tenderise the meat, use the slow stewing style of cooking. Alternatively, fry the meat quickly on a high heat, or serve raw.

Canned abalone can be purchased from Chinese and other specialty stores that sell imported Asian goods. It has a firm texture and does not require cooking. Drain the flesh, cut it up and add to soup, casserole or stir-fry.

Direct all orders and enquiries to: info@luxuriousfeast.com