Steamed Fresh Abalone with Mandarin Peel


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.

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