- 8 Abalone (liver removed with shells set aside)
- 1 Dried Mandarin Peel (soaked in warm water)
- 1-2 tbsp Ginger
- 1 tbsp Spring Onion
- 100ml Water
- 8g Sugar
- 1 1/2 tbsp Light Soy
- 1 tsp Dark Soy
Recipe provided by Cheong Liew
Carefully scrape the pith off the mandarin peel with a sharp knife and cut into fine strips.
Prepare the abalone for steaming by lightly scoring the flesh and making a horizontal cut along the side of the abalone, between the two wings. Place the abalone back into their shells on a heat proof dish, with the meat facing up.
Sprinkle the shredded ginger and mandarin peel over the abalone and then drizzle over the seasoning mixture.
Steam for 3-4 minutes depending on size, careful not to overcook.
Meanwhile, heat a little oil in a wok until very hot. Remove the abalone from the steamer and drain the liquid off the plate.Ladle hot oil over the abalone, you should hear a sizzling sound and the meat should curl up around the edge.
Plate up the abalone and garnish with the spring onions.
Finish with another drizzle of the fish soy dressing.