For abalone recipe number seven hundred and three, you will prepare a succulent dipping sauce consisting of Japanese vinegar, toasted sesame seeds, water or abalone stock made from your trimmings and ginger, plus sugar, salt, Japanese sevenspice, soy sauce, and cucumber. In fact, the sauce is pretty much all the work involved in making this abalone recipe. By the way, you will also need flour and oil, but not for the sauce.
Begin this abalone recipe with traditional cleaning and pounding of the abalone meat, then place in freezer to assist in slicing wafer thin. Remove after twenty minutes. Create world's most delicious abalone recipe sauce by stripping seeds from a peeled cucumber, slicing it into needles and salting, then set in a bowl to cure about half an hour. Now add soy sauce, vinegar, sevenspice, water or stock, sesame seeds, and sugar, mixing together thoroughly. Take half of your wafer-thin abalone slices, bread them with the flour, then fry them until crispy (not burnt). This completed abalone recipe is presented with the sauce in an abalone shell, surrounded by the crispy slices and raw slices on a bare naked plate or tray. Use chopsticks.
Copyright © 2007 Red Abalone .com. All rights reserved.