ABULON HOLDINGS LIMITED

Abulon Holdings

 

DELICIOUS ABALONE RECIPES

Abalone meat has long been a popular food. Fresh abalone meat has a subtle flavour, but it is tough and must be tenderized. The meat can easily be softened by pounding thin slices with a wooden mallet. One can feel when the flesh is tender. Tenderized canned abalone is exported all over the world and is readily available in speciality and Chinese provision shops.
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Overcooking abalone will make it tough and disappointing. Fresh abalone, sliced thin, can be sautéed in melted butter for 45 to 55 seconds, turning once. Fresh abalone can also be cut into thin strips, dipped into batter and quickly deep fried.

Abalone Chinese Style

This is the meat of small abalone, which has been tenderized
and canned. The shells of the mollusc yield high-grade mother-of-pearl.

Canned abalone is an ingredient of many Chinese dishes, which are easy to prepare and quickly cooked.

4 Servings

5 large Chinese dried, black mushrooms or ¼ lb. fresh mushrooms, washed and sliced
1 chicken stock cube dissolved in 15 fl. oz. boiling water
1 small can water chestnuts
2 tablespoons cornflour
2 tablespoons cold water
1 lb. can abalone, drained and cut into very thin slices
4 spring onions, split in half and cut into 1-inch lengths
1 tablespoon soy sauce

Method If you are using Chinese mushrooms put them in a small bowl, cover with cool water and soak for 2 hours. Drain. Cut them in strips. In a large, heavy frying-pan heat the chicken stock to boiling, add the water chestnuts, drained and sliced, and the mushrooms. Reduce heat and simmer for 5 minutes. Dissolve the cornflour in the cold water and set aside. Add the abalone, spring onions and soy sauce to the ingredients in the frying-pan and continue to simmer for 1 minute. Slowly stir in the cornflour and cold water mixture. Lower the heat and stir continuously until the sauce thickens. Serve immediately in a warm serving dish accompanied by hot, boiled rice.

Crispy-fried Abalone
6-8 Servings

4 medium Abalone, sliced into steaks and tenderized
Flour, seasoned with salt and freshly ground black pepper
Batter or toasted breadcrumbs
Lemon wedges and parsley for garnishing

Method
Dip each piece of abalone in flour, then in batter or crumbs. Deep fry in medium hot oil and butter for about 3-4 minutes, doing only a few pieces at a time so as not to overcrowd the pan. When crisp and golden, drain on kitchen paper and place on warmed serving platter. A feast for four with chips and a salad, or hors d'oeuvres for 6-8

Abalone Peperonata
6-8 Servings

4 medium Abalone, cleaned, cut into steaks and tenderized
3 tablespoons butter
700g tomatoes, skinned, seeded and chopped
3 medium-sized onions, finely sliced
1 large green pepper, finely sliced
3 cloves garlic, finely chopped
1½ teaspoons salt
Plenty of freshly ground black pepper
1 teaspoon fresh, chopped basil or ½ teaspoon dried basil
½ cup dry white wine

Method
Sauté abalone steaks in butter in a large saucepan until nicely browned. (This is very important to the flavour of the dish.) Add onions and brown, then mix in garlic, tomatoes, green pepper and seasoning. Cover and simmer as slowly as possible for about one hour until abalone is tender, adding wine if the sauce becomes too dry. Serve on a bed of rice with Greek Salad and crisp Herb or Garlic Bread.

Abalone Ballen
6 Servings

750g abalone
1 small onion, chopped
Thick white sauce, made with 2 tablespoons butter, 2 scant tablespoons flour, 1 cup milk, salt and pepper
1½ tablespoon chopped parsley
½ teaspoon dried tarragon
½ teaspoon salt
Pepper to taste
2 eggs
1 tablespoon milk
Toasted breadcrumbs
Lemon wedges for garnishing

Method
Mince abalone and onion very finely, then mix together with white sauce, parsley, tarragon, salt, pepper and one egg. Form into 50mm balls and coat with crumbs. The easiest way to do this is to fill a small bowl half way up with toasted crumbs, drop an abalone ballen in and rotate the bowl. Refrigerate the ballen for about 2 hours to chill. Beat the remaining egg with 1 tablespoon milk, dip each ballen into this then re-coat with crumbs as before. Deep fry in hot oil until crisp and cooked through. Serve with lemon wedges. This recipe makes 20 ballen which can be made the day before, kept refrigerated and deep fried just before serving.

Paarl Lemoen
An adaptation of a classic Old Cape Dutch recipe, written about 1890
6-8 Servings

5-6 Abalone, cleaned, pounded lightly and cut into large dice
1 cup water
½ cup dry white wine
3 tablespoons butter
Salt and freshly ground black pepper
Squeeze of lemon juice
1 cup soft breadcrumbs
½ teaspoon nutmeg

Method
Simmer abalone very slowly in water, wine, butter, lemon juice, salt and pepper for 1½-2 hours in a covered saucepan until tender.
Stir in breadcrumbs and simmer until gravy is smooth and thick. Add a little more water if necessary. Serve as a hors d'oeuvre in abalone shells.

Abalone Parmigiani
6-8 Servings

6 medium abalone
2 eggs
½ teaspoon salt
¼ teaspoon black pepper
¾ cup toasted breadcrumbs
? cup Parmesan cheese, grated
? cup olive oil
2 tablespoons tomato paste
2 cups ripe tomatoes, peeled and chopped, or substitute canned tomatoes
4 tablespoons dry red wine
125 g sliced black olives
200 g mild cheese, sliced or grated

Method
Slice abalone into steaks and beat with a mallet until tender. Beat eggs with seasoning and mix crumbs with Parmesan cheese. Heat oil in a large frying pan, dip abalone steaks into egg, then crumb mixture and fry for 1 minute on each side. Add more oil if necessary. Arrange abalone in a buttered baking dish, mix tomato paste, tomatoes and wine and spoon this mixture over. Dot with sliced olives, top with cheese and brown under the grill for about 4 minutes. Serve with a Green Salad and hot crusty Herb Bread.