Braised Australian Premium Wild Abalone in Golden Sauce
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Braised Australian Premium Wild Abalone in Golden Sauce

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Level

moderate
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Cooking

30 min
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Preparation

15 min
Ingredients
Servings
6
Golden Chef Australian Premium Wild Abalone
1 can
Wawa cai (cut into halves)
3
Pumpkin, seeded and cut into pieces
300 g
Chicken stock
600 ml
Sakura prawns (dried)
3 tbsp
Chicken powder
1⁄2 tsp
Sugar
1⁄2 tsp
Golden Chef Abalone Sauce
1⁄2 tbsp
Canola oil
1 tbsp
How to cook
Step 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.
Step 2
  • Fry Sakura prawns with canola oil till crispy and set aside.
Step 3
  • Bring chicken stock to a boil and add in Wawa Cai to blanch until soft. Set aside.
Step 4
  • Add pumpkin, sugar, Golden Chef Abalone Sauce and chicken powder into the stock. Cover for 15 minutes over medium heat.
Step 5
  • Use a hand blender to puree the stock and pumpkin into a smooth paste.
Step 6
  • Pour the sauce over a deep dish and place the Wawa Cai and abalone on the sauce.
Step 7
  • Garnish with Sakura prawns. Ready to serve.
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