Slow Cooked Abalone

with Ginger, Lemongrass and Cream

Slow Cooked Abalone with Ginger
Ingredients (4 servings):

  • 4 pieces [compan] Australian Frozen Greenlip Abalone, defrosted in the refrigerator overnight
  • 1 tablespoon of olive oil
  • 1/2 table spoon of butter
  • 1 cloves of garlic, peeled and finely sliced
  • 15g of fresh ginger, finely sliced
  • 5cm piece of lemongrass, finely sliced
  • 1 spring onion bulbs finely chopped
  • 2 tablespoons of good quality white wine or sake
  • 1/4 cup of cooking cream
  • Freshly ground black pepper
  • Coriander to garnish

  • Heat the olive oil and butter in a large non-stick pan (with a lid) over a medium heat.
  • Add the garlic, ginger, lemongrass and spring onions and cook for 2 minutes.
  • Reduce the heat and add the abalone in shell (meat side down) and cover with lid.
  • Keep the heat low and cook for 20 minutes.
  • The abalone will release juices into the pan. Continue cooking until these juices reduce to a strong concentrated stock.
  • Once the abalone is cooked remove it from pan. Save the stock mixture for the sauce.
  • Gently remove the abalone meat and gut from shell. Wash the shells and set aside for later.
  • Remove the gut/gonad (the green or white portion of the gut) and the mouth from the meat, discarding the mouth and reserving 1 gut for the sauce.
  • For the sauce add the reserved abalone gut to the pan containing the reserved stock mixture. Place over a medium heat, stirring to combine.
  • Add the white wine, using a wooden spoon to break up the abalone guts to help flavour the sauce.
  • Allow sauce to simmer for 30 seconds and reduce slightly. Strain sauce through a fine sieve.
  • Add cream, stirring to combine for 30 seconds.
  • Evenly slice the cooked abalone meat and arrange in the shells. Pour the sauce over the abalone and serve with freshly cracked pepper and chopped coriander.