Guy Turland’s Salt and Pepper Abalone


5 ASC certified Yumbah Greenlip Abalone


Crispy salt and pepper coating

1/4 cup flour

1/4 cup cornflour

1/2 tsp salt

1/2 tsp white pepper, plus extra to serve


To fry

1 clove garlic, sliced

1 chilli, finely chopped

1 lemon myrtle or kaffir lime leaf

1L frying oil (vegetable or grape seed)


Kimchi mayonnaise

1 cup mayonnaise

4 tsp kimchi


Lemon wedges, to serve


Make kimchi mayo by blending kimchi and mayonnaise together until smooth.

Shuck the abalone – face the sharp, thin edge of the abalone towards you. Using a tablespoon, place the spoon against the muscle in the middle of the shell where it’s attached and scoop out the flesh – the meat should just pop. Be careful not to cut yourself on the shell. Hold the shell down with the spoon and pull the meat back towards you and separate from the gut membrane. Using a sharp knife, cut the membrane and clean the abalone.

Wash the abalone shell in hot water ready to use as a serving dish! Gently wipe off the sticky residue from the abalone meat with a paper towel to remove any excess moisture, then carefully slice into 2mm thin slices.

Preheat the oil in a deep pot, suitable for frying on high heat (180°C/350°F). While the oil is heating up, combine the ingredients for the crispy coating and mix well with a fork. Coat each piece of abalone well.

Frying in small batches to ensure your oil stays hot, for each batch add a few leaves of lemon myrtle, garlic slices and chilli, then fry on high heat for about 1-2 minutes, flipping after 30 seconds.

Removing using a slotted spoon and place on some kitchen towel to absorb any extra moisture and oil. Serve immediately with some extra white pepper, kimchi mayo and lemon wedges.

By Chef Guy Turland

Our Story

Our Craft