After a seafood degustation, remaining prawn shells can be used alongside Yumbah Abalone in this luxurious recipe from World Seafood Champion John McFadden.
In a saucepan, heat oil, then add onion, carrot, celery, thyme and garlic and cook until fragrant.
Add prawn shells and crab. Cook until shells have turned red.
Add in tomato paste and cook out for a few minutes. Add in fish stock and reduce by half. Strain then reduce.
Add in cream and cook until the sauce reaches your desired consistency.
Heat a frypan, add chorizo and cook until nicely golden and slightly crispy. Set aside.
Take the abalone and poach in water for 35 seconds. Remove and slice thinly.
Alternate layers of abalone and chorizo into the shell. Pour over the crab and prawn sauce and finish with sprigs of dill.