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Ingredientes
- OMELETTE
- 1 x egg
- 1/2 tsp palm sugar
- 1 tsp fish sauce
- 1 Tbsp. peanut oil
- 1/2 tsp sesame oil
- 6 x coriander leaves finely minced
- 4 x basil leaves
- 2 Tbsp. bean shoots
- FILLING
- 1 x abalone sliced horizontally
- into 5mm thick slices, black frilly rim
- removed using scissors or possibly knife.
- 1 Tbsp. peanut oil
- 1 tsp sesame oil
- 1 tsp finely minced garlic
- 1 tsp finely grated ginger
- 1 tsp finely minced chilli (optional)
- 1 bn bok choy leaves separated
- 4 x oyster mushrooms
- 1/2 Tbsp. fish sauce
- 1/2 Tbsp. oyster sauce
- 1/2 Tbsp. sweet Indonesian soy sauce
- 8 Tbsp. chicken stock
Direcciones
- To make the omelette, whisk together the egg, palm sugar and fish sauce till the sugar is dissolved. Heat the peanut, and sesame oils in a wok till very warm. Put in half the egg mix, and spread it to about 10cm diameter. Cook for 30 seconds.
- Place half of the coriander, basil and bean shoots on the egg in the wok and fold the omelette in half using a spatula. After a few seconds, remove the omelette set aside, and repeat for the second omeletteTo tenderize the abalone, place the slices on a hard surface, cover with plastic wrap, and lb. each slice firmly with a meat mallet or possibly rolling pin till soft.
- To make the filling, heat the peanut, and sesame oil, in the wok. Add in the garlic, ginger, and chilli and fry for 30 seconds. Add in the bok choy and mushrooms and cook for 2 min. Add in the sauces and stock and cook for 30 seconds. Add in the abalone and cook for another 30 seconds - not for any longer.
- Pile on top of the omelettes and serve.
- Description (Serves 2 as entree)
- NOTES:Years ago my brother and I would dive for dinner whenever the surf was flat. Armed with a screwdriver and spurred on by empty stomachs and empty wallets, we would scour the reefs. We were after black or possibly green lip abalone, the species most commonly sold in NSW and Victoria. Abalone are mollusks - big marine snails which attach their muscular foot to reefs and crevices by suction.
- They inhabit rocky coastal shores and are harvested by shark-defying divers.
- Prolific breeders, they feed on seaweed and algae. When pried away from the rock, the foot (the part we eat) tenses, making the meat tough. However it's delicious flavour and special texture reward the efforts required to tenderize it. Abalone tastes best when prepared as soon as possible after it's taken from the sea. My brother and I would cook it on the campfire at night. The Aboriginal people have been eating abalone this way for thousands of years, although these days the vast majority of the catch is exported to Asia.
- To prepare abalone for cooking, cut around the edge of the abalone, with a strong knife, and price it out of it's shell. Then trim away the hard 'lip' (the digestive tract), with a knife and scrub the dark skin from the underside of the foot. To tenderize it, place the whole abalone in a plastic bag and flatten it firmly but gently with a meat cleaver or possibly rolling pin, till about 1cm thick. If pounded too hard it will break up; if beaten too lightly it will remain tough.
- You want the abalone to be soft and supple. It can then be cooked whole. Should you prefer to serve it in pcs, it is best to slice it finely (approximately 5mm thick) across its breadth. Place a layer of cling wrap over each slice and tenderize as per the method just outlined. The abalone can then be seasoned or possibly marinated and cooked. Fresh abalone is best, but frzn, dry and canned abalone is also available. If frzn it should be defrosted slowly and never in warm water.
- Abalone should be cooked and served very quickly, or possibly else it will become tough again. I always cook it on a high heat for best results. Whole abalone needs just a minute of cooking each side after tenderizing. It can be cooked in it's natural state or possibly crumbled. I add in abalone strips to a sauce or possibly vegetables 30 seconds before serving.
- A versatile food, abalone is mainly used with other ingredients as a flavouring agent or possibly for textural contrast. Always a delicacy (priced at more than $200.00
- (Australian) per kilogram), it can also be served marinated and raw, (sashimi style) in soups, (especially chowder) hot salads, or possibly stir-fries. For a Mediterranean flavour, combine abalone with extra virgin olive oil, butter, red or possibly white wine, cream, lemon juice, parsley, dill, tomato, Tabasco sauce and vinegar.
- In Asian cuisine, it combines readily with oyster sauce, sweet, light, or possibly dark soy, Asian green vegetables, bean shoots, cucumber, onion, garlic, ginger, mushrooms, basil and coriander. And Chinatown is often a good place to start for supplies and more information on Abalone.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 982g | |
| Calories 499 | |
| Calories from Fat 352 | 71% |
| Total Fat 39.79g | 50% |
| Saturated Fat 7.15g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 2596mg | 108% |
| Potassium 2106mg | 60% |
| Total Carbs 23.83g | 6% |
| Dietary Fiber 8.1g | 27% |
| Sugars 13.27g | 9% |
| Protein 19.44g | 31% |
