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Recipe by Stacy Stephenson
Jeff Lanzaro Recipe
Paul's No Waste Abalone
Abalone Cordon Bleu

Abalone in Oyster Sauce

  • 300 ml Cold Water
  • 4 slices ginger
  • 1/2 tsp. salt
  • 1 tbsp. cooking oil
  • 10 stalks asparagus,
    discard the tough lower ends.
  • 3 slices ginger (finally chopped)
  • 3 cloves garlic, chopped
    Sauce Ingredients: Combine
  • 1 1/2 tsp fresh chicken stock
  • 1 1/2 tsp salt
  • 1/2 tsp. sugar
  • 1 1/2 tsp cornflour
  • 1/2 tsp Hua Tiam wine
  1. Remove the fresh abalone from the shell.
  2. Trim off the little ruffle around it and slice thinly.
  3. Put the abalone in a deep saucepan with water to cover and simmer for about five hours. Proceed with the following recipe.
  4. Place the cold water in a saucepan and bring to a boil.
  5. Add the ginger, salt and oil.
  6. Place the asparagus in the water, cover, lower the heat and cook for six to seven minutes.
  7. Remove and arrange the asparagus to a serving dish and set aside.
  8. Heat two tablespoons of oil in a wok.
  9. Add the ginger and garlic.
  10. When lightly browned add the combined sauce ingredients.
  11. When it begins to boil put in the abalone.
  12. Reduce the heat and simmer fro 12 minutes.
  13. Turn up the heat to high and add the wine.
  14. Pour this over the asparagus.
  15. Arrange the abalone slices neatly and serve at once.

Serves 6.

This is from Betty Yew's Kitchen, New Straits Times 02/28/97 ©1997.

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