Braised Australian Baby Abalone in Red Yeast Sauce

Serving 4 pax
Preparation Time 15 mins
Skill Easy

1 can Golden Chef Australian Baby Abalone 8s
1 pkt Roasted chestnut
12 Quail eggs, hard boiled and deshelled
1 Old ginger (medium sized), sliced
2 Garlic, sliced
2 Shallot, sliced
2 tbsps Soya sauce
1 tbsp Sugar
100 ml Rice wine
2 tbsps Red yeast paste*
100 ml Chicken stock
1 stalk Spring onion, sliced for garnish)
1 stalk Coriander leaves, for garnish*
Cornstarch, for thickening (optional)
2 tbsps Canola oil


*Available at your nearest FairPrice store

  1. Boil Golden Chef Australian Baby Abalone in can for 15 minutes. Set aside to cool before opening. Drain well.
  2. Fry old ginger in hot canola oil over slow fire till lightly brown.
  3. Remove ginger and fry the quail eggs.
  4. Removed the eggs, strain the oil from the wok. In the same wok, add in shallots, garlic and red yeast paste, and fry till fragrant.
  5. Add in rice wine to deglaze the wok, add chicken stock and all other ingredients (except abalone) and quick fry in high heat.
  6. Add baby abalone and toss well. Thicken with cornstarch.
  7. Garnish with spring onions and coriander leaves. Ready to serve.
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