Crispy Salt and Pepper Abalone with Dipping Sauces

This dish uses edible sea-snails.

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy

For the Sweet Chilli Dipping Sauce

6 tbsp Thai sweet chili sauce
2 limes, juiced, about 60ml
2 tbsp fish sauce

For the Ginger-Soy Sauce

2 tbsp light soy sauce
2 tbsp rice vinegar
2 tbsp toasted sesame oil
1cm piece of ginger, peeled and cut into matchsticks

For the Abalone Steaks

450g abalone steaks
30g cornflour
1 pinch sea salt, plus 1/2 tsp
Fresh ground white pepper, plus 1/2 tsp
Peanut oil, for frying
175g mixed baby greens, to serve
2 lemons, cut into wedges, for garnish
2 spring onions, finely sliced for garnish

In a small bowl, combine the ingredients for the sweet chili dipping sauce and set aside. In another small bowl, combine the ingredients for the ginger-soy sauce, mix well and set aside.

With a meat mallet, pound abalone steaks to 1/3cm thick then cut into 1cm strips. On a plate, combine cornflour with a pinch of sea salt and a few grinds of white pepper. Heat 1cm of peanut oil in a wok over medium-high heat. When oil is hot, dredge abalone strips in cornflour mixture and flash fry in wok for 20 to 30 seconds. Remove with a slotted spoon and drain on paper towels. In a small bowl, combine half a teaspoon sea salt with half a teaspoon ground white pepper. Season fried abalone with salt and pepper mixture.

Serve abalone on a bed of mixed greens garnished with lemon wedges, scallions and small bowls of both dipping sauces.

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