Braised Australian Baby Abalone in Red Yeast Sauce
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Braised Australian Baby Abalone in Red Yeast Sauce

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Level

moderate
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Cooking

30 min
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Preparation

15 min
Ingredients
Servings
4
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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