- 4 small fresh abalone (shelled and clean)
- 100g watercress
- ½ bunch fresh coriander finely cut
- 1 kaffir lime leaf (finely cut, angel hair)
- 1 tsp toasted sesame seeds
- 60g witlof (thinly sliced lengthwise)
- 60g daikon
- 60g nashi pears (thinly sliced)
- 1 chilli (finely shredded)
- 20ml lemon juice
- 60ml blood orange juice
- zest of 1x blood orange
- 180ml soy sauce
- 60ml sake
- 5gs sugar
- 100g bonito flakes
- 4x6 inch piece konbu
- 60ml water
- 2-3 abalone livers
- 2 cloves garlic (peeled/grated)
- 2 tsp sesame oil
- 1 tbsp soy sauce
- 1 tsp Chinese rose wine
- 1 tsp chilli flakes
Recipe provided by Cheong Liew
Thinly slice the abalone and set aside. While preparing the salad, heat 3 tablespoons of vegetable oil to 160 degrees in a wok or pan.
Prepare the salad by arranging the watercress in a circle on a large plate and layer on the witlof, daikon, and nashi pear. The sliced abalone can then be placed in the center.
To create the ponzu sauce, combine the lemon and blood orange juice and zests with soy, sake, sugar, bonito flakes, kombu and a small splash of water. Drizzle a tablespoon of this mix over the abalone.
Follow with an equal drizzle of the abalone liver sauce – made by combining the abalone livers, sesame oil, garlic, soy sauce, rose wine and chilli flakes.
Finally, ladle some hot oil over the abalone to cook it slightly before garnishing with more fresh chilli and coriander.