Abalone

Cheong Liew

Abalone

  • 4 green-lip abalone 
  • 380mls chicken consommé 
  • 4 Chinese mushroom, cook until soft 
  • 400gms leather jacket fillets 
  • 2 confit duck legs, meat cut into strips 
  • 6 sprigs parsley, finely chopped 
  • 180mls chilli nut-brown butter 
  • 1 lemon 
  • 1 thumb fresh ginger 
  • 40mls Noily Pratt vermouth 
  • 20mls white rice wine 
  • 1 teaspoon white pepper 
  • 20gms wheat starch 
  • 50mls olive oil 
  • 1 daikon, cooked in chicken stock until very soft 
  • 20mls oyster sauce
Abalone 

Clean the abalone by scrubbing the sides, removing the greenish colour and cut out the innards at the end of abalone. 

Put 2 of the abalone in chicken consommé and steam for 2-3 hours. Cut abalone into 2mm thick slices. 

Add sliced abalone and sliced mushrooms back to chicken consommé, slightly thicken with wheat starch and oyster sauces. Slice the remaining abalone very thinly for light cooking.

Leather jacket 

Cut the leather jacket into 2cm x 4cm fillet pieces. Marinade with salt, sugar, white pepper, rice wine, wheat starch, and olive oil. 

Heat the pan with a little oil or duck fat, lightly sauté’ the salted duck, then add the leatherjacket fillets and Noilly Pratt, cover with a lid and cook for 1 minute. Remove the lid and add in chopped parsley. 

Spoon the duck and fish on to the cut round daikon on the plate and spoon some sauce on the abalone. Lightly sauté’ the raw sliced abalone until the abalone just starts to curl remove from the pan immediately and put on top of the cooked abalone. 

Spoon chilli nut-brown butter on top of cooked abalone, garnish with fried celery leaves and fried pastry.

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