Steamed Abalone with Mandarin Peel



Ingredients 

  • 8 Ausab Blanched and Chilled Greenlip Abalone
  • Dried mandarin peel or fresh peel, soaked in warm water
  • 2 tablespoons shredded ginger
  • 2 spring onions, finely sliced
  • ¾ of a cup of water
  • 2 teaspoons sugar
  • 2 tablespoons soy sauce
  • 3 tablespoons light olive oil or vegetable oil
Preparation:

  1. Carefully scrape the pith off the dried mandarin peel with a sharp knife and cut into fine strips. As an alternative to dried mandarin, use the rind of fresh mandarin or orange.
  2. Prepare the abalone for steaming by scoring the flesh with a sharp knife*. Place the abalone back into their shells on a heat proof dish or plate, with the meat facing up.
  3. In a small bowl, whisk the sugar and soy sauce together.
  4. Sprinkle the shredded ginger and mandarin peel over the abalone and then drizzle over the soy mixture, reserving some for later.
  5. Begin to heat the oil in a wok or fry pan.
  6. Place the abalone in a steamer and steam for 3-4 minutes depending on size, being careful not to overcook.
  7. While the abalone is steaming, heat the oil to very hot. Remove the abalone from the steamer and ladle hot oil over the abalone - you should hear a sizzle and the meat should curl up around the edge.
  8. Plate up the abalone, garnish with the spring onions and finish with another drizzle of the soy mixture.

* As a variation, the abalone can be thinly sliced, rather than scored, before cooking, but then reduce the overall steaming time to 2 minutes.

Recipe credit: Chef Cheong Liew