200-400g abalone (incl shell)
2 tbsp olive oil
2 cloves garlic, crushed
100g/4oz sliced mushrooms (preferably a little out of the ordinary - say oriental or wild)
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1 Remove the abalone from its shell by running a thin-bladed knife around the inside of the shell.
2 Clean and trim meat, then cut into slices about 2cm thick.
3 The abalone slices must be tenderised - pick your method: a) beat with the flat side of a meat tenderiser or rolling pin (but not too hard or it will break up!), or b) soak for 30 minutes in a solution of 2 tsp of bicarbonate of soda dissolved in ¾ litre of water, then remove and pat dry.
4 Heat oil in a large frying pan or wok over a medium-high heat, add mushrooms and garlic and cook for 2-3 minutes.
5 Add abalone slices, cook for about 30 seconds on each side. Do not overcook or it will become very tough.
6 Serve immediately with a fresh green salad. |
