600g abalone, 1 small piece of young ginger, 2 stalks of spring onions, 2T oil, 1T rice wine.
SEASONINGS:
(1) 2T oyster sauce, 1T rice wine, 1/2T sugar, some ground white pepper.
(2) 1/2T cornstarch, 1/2T water.
PREPARATION :
1. Scrub abalone with a soft brush; Blanch in boiling water with 1T rice wine for 1 minute; Remove and immediately rinse in running water; Score the flesh with a cross.
2. Rinse and cut spring onions into sections; Rinse and slice ginger.
3. Add seasoning (2) to a bowl and mix well.
4. Heat a wok with 2T oil over a high heat; Stir-fry spring onion and ginger over a high heat till fragrant; Add abalone and seasoning (1); Stir-fry over a high heat briefly; Add seasoning (2); Stir-fry over a medium heat till the sauce has thickened. Ready to serve.
COOKING TIPS:
1. Don't blanch abalone in boiling water for too long; otherise the texture will be hard. Also, scoring cross on the flesh could help the flavor be absorbed.
2. Remove the muscle in the lower part of abalone before serving.
3. To clean up easily, sprinkling salt on abalone could help.
