Braised Australian Premium Wild Abalone in Golden Sauce

Serving 6 pax
Preparation Time 20 mins
Skill Easy

1 can Golden Chef Australian Premium Wild Abalone
3 Wawa cai (cut into halves)*
300g Pumpkin, seeded and cut into pieces*
600 ml Chicken stock
3 tbsps Sakura prawns (dried)
½ tsp Chicken powder
½ tsp Sugar
½ tbsp Golden Chef Abalone Sauce
1 tbsp Canola oil

*Available at your nearest FairPrice store

  1. Boil Golden Chef Australian Premium Wild Abalone in can for 15 minutes. Set aside to cool before opening. Drain well before slicing the abalone.
  2. Fry Sakura prawns with canola oil till crispy and set aside.
  3. Bring chicken stock to a boil and add in Wawa Cai to blanch until soft. Set aside.
  4. Add pumpkin, sugar, Golden Chef Abalone Sauce and chicken powder into the stock. Cover for 15 minutes over medium heat.
  5. Use a hand blender to puree the stock and pumpkin into a smooth paste.
  6. Pour the sauce over a deep dish and place the Wawa Cai and abalone on the sauce.
  7. Garnish with Sakura prawns. Ready to serve.
Browse Recipes