Prepare the abalone and cryovac with Konbu, Daikon, Chicken Feet and Sake. Cook in boiling water OR steamer for 4.5 hours. Be sure to reserve the liquid.
Heat oil and fry prawns until pink. Add in, shallots, garlic and ginger slices, frying until fragrant. Next, add the Chinese mushrooms and stir fry for a few seconds before adding the light soy, oyster sauce, shaoshing wine, rich stock and abalone cooking liquid and bring to a boil.
Once hot, add the pre-prepared abalone and duck pieces before reducing heat and simmering for 30 minutes. Add the black moss, blanched daikon, bok choy and cooked prawns to the pan and heat through. Stir in the water chestnut mixture until the sauce thickens.
Serve on a large plate and enjoy with family and friends.
