
Braised Australian Baby Abalone in Red Yeast Sauce
Level
moderate
Cooking
30 min
Preparation
15 min
Ingredients
Servings
Baby Abalone | 1 can |
Cooked Quail Eggs | 12 |
Roasted Chestnut | 1 packet |
Ginger sliced | 1 |
Garlic sliced | 2 cloves |
Shallot sliced | 2 |
Red Yeast Paste | 2 tbsp |
Chicken Stock | 100 ml |
Spring Onion sliced | 1 |
Coriander Leaves for garnish | 1 stalk |
Cornstarch for thickening (optional) | |
Rice Wine | 100 ml |
Cooking Oil | 2 tbsp |
Light Soya Sauce | 2 tbsp |
Sugar | 1 tbsp |
How to cook
Prepare abalone
- Boil baby abalone in the can for 15 minutes.
- Set aside to cool before opening. Drain well.
Start cooking
- Fry ginger in hot oil over a slow fire till lightly brown.
- Remove ginger and fry the quail eggs.
- Removed the eggs and strain the oil from the wok.
- In the same wok, add shallots, garlic and red yeast paste, and fry till fragrant.
- Add in rice wine to deglaze the wok, add chicken stock and all other ingredients (except abalone) and quick fry in high heat.
- Add baby abalone and toss well. Thicken with cornstarch.
- Garnish with spring onions and coriander leaves. Ready to serve.
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