Braised Australian Premium Wild Abalone in Golden Sauce
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Braised Australian Premium Wild Abalone in Golden Sauce

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Level

moderate

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Cooking

30 min

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Preparation

15 min

Ingredients

Servings

6
Premium Wild Abalone
1 can
Sakura Prawns
3 tbsp
Baby Wong Bai
cut into halves
3
Pumpkin
cut into pieces
300 g
Chicken Stock
600 ml
Chicken Powder
1โ„2 tsp
Abalone Sauce
1โ„2 tbsp
Cooking Oil
1 tbsp
Sugar
1โ„2 tsp

How to cook

Prepare abalone

  • Boil abalone in the can for 15 minutes.
  • Set aside to cool before opening.
  • Drain well before slicing the abalone.

Start cooking

  • Fry Sakura prawns with oil till crispy and set aside.
  • Bring chicken stock to a boil and add in Wawa Cai to blanch until soft. Set aside.
  • Add pumpkin, sugar, abalone Sauce and chicken powder into the stock.
  • Cover for 15 minutes over medium heat.
  • Use a hand blender to puree the stock and pumpkin into a smooth paste.
  • Pour the sauce over a deep dish and place the Wawa Cai and abalone on the sauce.
  • Garnish with Sakura prawns. Ready to serve.
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