Abalone recipes - Abalone meuniere mandarin

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

Ingredients :

• 5 (7½ oz) cans abalone
• 8 oz shrimp
• 4 oz fat pork
• 4 oz water chestnuts, minced
• 1 tspn chives
• ginger water, to taste (see cooks note)
• salt and MSG
• 1 oz corn flour
• 4 oz chive and ginger oil (see cooks note)
• 2 oz flour
• 3 eggs, beaten
• ¾ oz shaoxing rice wine (see cooks note)
• 6 oz chicken stock

Preparation and Cooking Instructions :

1. Trim the abalone, removing rough parts, and cut into flat rounds.
2. Chop shrimp and fat pork to a paste consistency; stir in the water chestnuts, chives and ginger water. Season with salt and MSG.
3. Create the abalone "sandwiches" by spreading an abalone round with shrimp paste, then topping with another round. Dredge "sandwiches" in maize flour and set aside.
4. Heat chive and ginger oil in a wok over medium heat, swirling the oil to coat all sides of the wok. Dip the abalone "sandwiches" in the flour, then in eggs. Fry in the hot oil until abalone is tender and golden.
5. Add Shaoxing wine, chicken stock, salt and MSG. Bring to a simmer, adjust the seasonings and simmer for 3 to 4 minutes. Serve immediately.
6. Cooks Notes : 1. Chive and ginger oil is oil in which chives and ginger have been cooked. To make at home, heat 4 ounces oil in a wok set over medium heat. Toss in 1 or 2 tablespoons fresh snipped chives and 3 slices fresh ginger. Stir-fry until fragrant, then proceed with recipe. (Remove ginger slices before serving.)
   2. Ginger water is available in Chinese markets.
   3. Shaoxing wine - Chinese rice wine varies in quality, so we often specify Shaoxing rice wine, which is quite good. The Chinese drink it from small porcelain cups, in the same way that the Japanese drink their sake. Shaoxing cooking wine may be salted. Substitutes: sake (smoother and sweeter) or sherry (dry)