TRADITIONAL ABALONE
A delicious breaded and pan fried abalone with home made cocktail sauce.
Provided by ABALONEDIVER
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Slice the abalone into 1/4 inch thick steaks, making sure to trim off any meat that is not white, as this part tends to be very tough. Place the steaks on a cutting board, and pound with a meat tenderizer until pliable.
- In a small bowl, stir together the ketchup, horseradish, and lime juice to make a cocktail sauce. Refrigerate until ready to use.
- Heat olive oil in a large heavy skillet over medium heat for about 5 minutes. Whisk eggs and milk together in a shallow dish. Place bread crumbs in a large resealable plastic bag. Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat.
- Fry coated abalone for 3 to 5 minutes on each side, until golden brown. Remove to paper towels to drain. Place on a platter, and garnish with lime slices and parsley. Serve with the cocktail sauce for dipping.
Nutrition Facts : Calories 813.5 calories, Carbohydrate 44.4 g, Cholesterol 135.8 mg, Fat 63.2 g, Fiber 2.5 g, Protein 19.1 g, SaturatedFat 9.7 g, Sodium 1438.4 mg, Sugar 10.3 g
ABALONE SOUP
Another of the recipes in Diana Liu's cookbook that my Dad gave me 42 years ago. Abalone is very expensive now and can be found in Asian markets in cans. There is also an alternative that I think is Conch. This is the best soup ever!
Provided by CJAY8248
Categories Asian
Time 17m
Yield 2 quarts, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Bring broth to a boil and add salt if using. Add Chinese greens; boil 2 minutes; add mushrooms and bamboo shoots; boil 5 minutes more. Add abalone before serving. Break raw egg into soup and let set 5 minutes, then stir into soup. Serve hot.
Nutrition Facts : Calories 72.8, Fat 2.7, SaturatedFat 0.8, Cholesterol 35.2, Sodium 1029.9, Carbohydrate 3.5, Fiber 0.5, Sugar 1.8, Protein 8
ABALONE SOUP
Provided by oldbat
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Soak dried mushrooms. Drain canned abalone, reserving liquid. Combine abalone liquid with enough cold stock or water to make six cups. Cut mushrooms, abalone, ham and pork all in strips, but keep them separate. Mince ginger root. Combine cornstarch, soy sauce and sherry. Add to pork and toss to coat. Let stand a few minutes. Heat oil Add salt and ginger and stir fry a few times. Add pork and stir-fry until it loses pinkness. Remove from pan. Meanwhile, bring abalone stock mixture slowly to a boil. Add mushrooms and stir-fried pork. Simmer, covered, 10 minutes. Add abalone, ham strips, pepper and remaining salt. Cook only to heat through, about 2 minutes (Don't overcook abalone; it will toughen). Garnish with a poached egg.
Nutrition Facts :
MONTEREY BAY ABALONE, MEUNIèRE-STYLE
Provided by Christine Muhlke
Categories project, appetizer
Time 20m
Yield Serves 4 as an appetizer, 2 as an entree
Number Of Ingredients 6
Steps:
- The day before serving, force a large tablespoon between the abalone and its shell, sliding the spoon against the shell to dislodge the shell muscle. (The side not attached to the shell is called the foot.) Using your hands, peel off the narrow flap (a k a the mantle) near the head - the area with two black prongs - then remove the innards that surround the central, round shell muscle. If you cannot grab the mantle, slice it slightly to allow you to grip it better, trying not to pierce the innards, which are attached to the abalone at the head. Cut out the innards and the head in one small chunk and discard. Put the abalone on a plate, cover with plastic wrap and refrigerate overnight. (This step is necessary to relax the abalone and prevent it from splitting when pounded.) Repeat with the remaining abalones.
- The next morning, make crisscross incisions about 1?4 inch apart and 1?4 inch deep on the bottom of the round shell muscle of each abalone. Place the abalone, foot-side down, on a dish towel. Fold the other edge of the towel over the abalone to completely cover. Pound two to three times gently but firmly with the even side of a meat pounder, slightly flattening the abalone without disfiguring it. (Do not use a tenderizer or the cubed side of a meat pounder. Use only a flat surface.) Repeat with the remaining abalones. Return them to a plate, cover with plastic wrap and refrigerate.
- Toss the abalones in flour, shaking off excess. Heat the butter in a large sauté pan over medium-high heat. When it foams, place the abalones in the pan, foot-side up. While gently shaking the pan, allow the butter to slowly turn to a hazelnut brown with a nutty aroma. After about 2 minutes, turn the abalones and cook for 1 minute more. Both the abalones and the butter should be golden brown. Add the parsley and lemon juice and shake the pan to coat with the juices. Place the abalones on a plate and spoon over a bit of the juices. If you choose, top with a pinch of fleur de sel.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 170 milligrams, Sugar 0 grams, TransFat 1 gram
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