Abalone recipes -
Abalone Carpaccio with Scallions Ginger and Ponzu

Recipe Categories : | Abalone | All Seafood | MAIN INDEX |

Preparation & Cooking Time : 30 minutes Serves : 4

Ingredients :

• 4 fresh baby abalone, sliced paper thin
• 2 cup boiling water
• 6 tbsp extra-virgin olive oil
• 1 cup green onion, julienne strips 2" long
• ½ cup fresh ginger, peeled and finely julienne 2" long
• freshly ground black pepper
  for ponzu :
• 2 tbsp mirin
• 2 tbsp rice wine vinegar
• 3 tbsp fresh squeezed lemon juice
• 4 tbsp soy sauce

Preparation and Cooking Instructions :

1. Place the sliced abalone in a strainer over a bowl so that the slices are not overlapping. Slowly pour the boiling water over the abalone to quickly cook. The abalone should turn whiter. Arrange the abalone slices on two plates.
2. Warm the oil in sauté pan (do not heat it to smoking) and quickly cook the green onion and ginger slices for about 5 seconds. Season with salt and pepper. Using small tongs or chopsticks, remove the green onions and ginger from the pan and evenly distribute over the abalone slices. Drizzle ponzu over the scallion mixture and serve as a simple appetizer with a green salad or as an entree with steamed rice.
3. For Ponzu : Place the mirin in a small sauté pan and heat over very low heat. Ignite it with a fire starter or long match and flambé to burn off the alcohol. Let it cool slightly. Combine the mirin, vinegar, lemon juice and soy sauce in a small bowl and set aside.