
Braised Australian Baby Abalone in Red Yeast Sauce
Level
moderate
Cooking
30 min
Preparation
15 min
Ingredients
Servings
Golden Chef Australian Baby Abalone 8s | 1 can |
Roasted chestnut | 1 packet |
Quail eggs, hard boiled and deshelled | 12 |
Old ginger (medium sized), sliced | 1 |
Garlic, sliced | 2 cloves |
Shallot, sliced | 2 |
Soya sauce | 2 tbsp |
Sugar | 1 tbsp |
Rice wine | 100 ml |
Red yeast paste | 2 tbsp |
Chicken stock | 100 ml |
Spring onion, sliced for garnish | 1 |
Coriander leaves, for garnish | 1 stalk |
Cornstarch, for thickening (optional) | |
Canola oil | 2 tbsp |
How to cook
Step 1
- Boil Golden Chef Australian Baby Abalone in can for 15 minutes. Set aside to cool before opening. Drain well.
Step 2
- Fry old ginger in hot canola oil over slow fire till lightly brown.
Step 3
- Remove ginger and fry the quail eggs.
Step 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.
Step 5
- Add in rice wine to deglaze the wok, add chicken stock and all other ingredients (except abalone) and quick fry in high heat.
Step 6
- Add baby abalone and toss well. Thicken with cornstarch.
Step 7
- Garnish with spring onions and coriander leaves. Ready to serve.
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