Back
XO Abalone
Recipe by Josh Perry
Try XO Abalone.
- Steps
- Ingredients
Steps
- Preheat a combi-steam oven to 100°C, full steam.
- To make the XO Sauce, first warm the Chinese cooking wine in the microwave for 1 minute then put the dried scallops and dried prawns into the wine and allow to soften for 30 minutes.
- Peel and roughly chop the ginger, garlic, spring onion, and red chilli and add to a small food processor, blend to a rough paste. Set aside in a bowl.
- Strain the scallops and prawns from the wine, reserving the wine. Add the drained scallops and prawns to the food processor and blend until finely chopped.
- Dice the bacon into 5mm pieces and set aside.
- Heat the peanut oil in a wok on a high heat. Add the dried chilli and cook until it turns a dark brown colour, taking care not to burn. Remove from the oil and discard.
- Add the ginger, garlic and chilli paste to the oil and cook for 2-3 minutes, continually stirring.
- Add scallop and prawn paste with the diced bacon and cook for a further 2-3 minutes.
- Reduce the heat to medium and add the reserved Chinese cooking wine from the rehydrated scallops. Cook until most of the liquid has disappeared.
- In a small bowl, mix the soy sauce, black vinegar and brown sugar together to incorporate. Add to the wok and stir in well.
- Reduce the heat to low and simmer the sauce for 3-4 minutes to develop the flavour, stirring occasionally. As the sauce reduces, the flavours may change and it may need more soy sauce, brown sugar or black vinegar. When flavours are well developed, set aside.
- To prepare the abalone, wash the meat in the shell under cold water to clean.
- Place abalone on a baking tray and steam in the combi-steam oven for 6 minutes or place in a bamboo steamer over a wok.
- Remove abalone from the steamer and using a paring knife remove the abalone meat from the shell. Remove the head and guts, rinse again under cold water to clean.
- Scrub the shells to clean thoroughly and return to the steamer for another 6 minutes.
- Slice the abalone into 3-4mm slices and set aside.
- To cook the noodles, bring water to boil in a kettle. Place noodles in a heatproof bowl and pour boiling water over to submerge. Allow to sit for 2 minutes until soft and then strain.
- Heat a wok to a high heat add 1 tablespoon of grapeseed oil. Toss noodles in the wok, adding a good 2-3 tablespoons of the XO sauce and tossing until well combined through the noodles.
- Wipe out the wok and heat 1 tablespoon of grapeseed oil to a high heat. Fry the abalone for 10 seconds, tossing around the wok. Add a generous scoop of the xo sauce and toss for a further 10-15 seconds.
- To serve, place about 1-2 tablespoons of course sea salt in the middle of each plate and place the abalone shells on top of the salt.
- Half fill each shell with the noodle mix and then place the cooked abalone on top. Garnish with micro herbs.
