
Braised Australian Premium Wild Abalone in Golden Sauce
Level
moderate
Cooking
30 min
Preparation
15 min
Ingredients
Servings
Premium Wild Abalone | 1 can |
Sakura Prawns | 3 tbsp |
Baby Wong Bai cut into halves | 3 |
Pumpkin cut into pieces | 300 g |
Chicken Stock | 600 ml |
Chicken Powder | 1⁄2 tsp |
Abalone Sauce | 1⁄2 tbsp |
Cooking Oil | 1 tbsp |
Sugar | 1⁄2 tsp |
How to cook
Prepare abalone
- Boil abalone in the can for 15 minutes.
- Set aside to cool before opening.
- Drain well before slicing the abalone.
Start cooking
- Fry Sakura prawns with oil till crispy and set aside.
- Bring chicken stock to a boil and add in Wawa Cai to blanch until soft. Set aside.
- Add pumpkin, sugar, abalone Sauce and chicken powder into the stock.
- Cover for 15 minutes over medium heat.
- Use a hand blender to puree the stock and pumpkin into a smooth paste.
- Pour the sauce over a deep dish and place the Wawa Cai and abalone on the sauce.
- Garnish with Sakura prawns. Ready to serve.
Tried this recipe? Rate it!
You may also like
Braised Chinese Mushrooms abalone chestnut fish maw in Oyster sauce
Golden Chef Australian Premium Wild Abalone with 4 Treasures
Mala Braised Duck
New Zealand Superior Wild Abalone with Red Chili Stew
Nai Nai Braised Pork
Braised abalone with scallops, mushrooms and broccoli
Abalone Croquettes
Golden Spicy Scallops
Abalone in Oyster Sauce E-fu
Golden Pearls In A Nest
Baked Boneless Masala Chicken Leg with Abalone Marinate
E-Fu Noodles with Braised Abalones and Broccoli
Festive Seafood Abalone & Fish Maw Soup
Abundant Claypot With Abalone Sauce
The Golden Platter
Stir-fry Scallop Sauce Prawn with Broccoli
Braised Longevity Ee Fu Noodles in Chicken Broth
Royal Golden Ingot Rice Bowl
Braised Prawns, Crab Meat & E-Fu Noodles In Oyster Sauce
Fatt Choy Vegetarian Soup