- 4 Abalone, Shucked with Livers set aside.
- 40ml Soy
- 40ml Sake
- 40g Butter, cut into 4 equal sized pieces
- Squeeze of Lemon
- Packet of Vermicelli
Recipe provided by Cheong Liew.
Pre-heat your oven grill while you prepare your abalone. Score the abalone in a cross pattern to prepare for grilling.
Once the grill is hot, place the abalone shells directly on the grill with the abalone meat and livers sitting inside.
After a minute or so, place a piece of butter on the meat allowing it to melt over the abalone.
Spoon steamed fish soy dressing over the abalone before placing under the oven grill.
Melt the remaining butter in a saucepan on a low-medium heat, careful not to burn it. Add a large tablespoon of liver sauce to the butter and stir through. Add the rice wine and a little soy to the pot and heat for a moment.
Add the rice noodles to the butter mixture and cook through until soft, making sure to stir so the butter does not burn. Add a bit more water or stock if the noodles become dry.
Once soft, place the noodles on a serving dish. Place the abalone on top of the noodles and serve with blanched broccolini. Serve with a squeeze of lemon and enjoy!