Abalone in Shell
Shandong-style abalone served in its original shell, with tender flesh and delicate flavor that preserves the seafood's natural shape for a distinctive presentation.
Ingredients
Fresh abalone in shell
200 g
Flounder meat
50 g
Ham
30 g
Winter bamboo shoots
35 g
Cooked green peas
20 g
Shaoxing wine
25 g
Refined salt
10 g
Egg white
20 g
Wet starch
20 g
Chicken fat
5 g
Scallion
10 g
Garlic
10 g
Ginger
10 g
Clear broth
250 g
MSG
15 g
5% alkaline solution
500 g
Instructions
1
Prepare the abalone
Wash the shell-on abalone, blanch briefly in boiling water. Remove the meat and slice it into 0.16 cm thick pieces.
2
Prepare the side ingredients
Cut the ham and winter mushrooms into slices 3.3 cm long, 1.3 cm wide, and 0.16 cm thick.
3
Make the fish paste base
Pound the fish meat into a paste, place it in a bowl, add wet starch, Shaoxing wine, refined salt, egg white, and minced scallion and ginger, mix well, then pour onto a large plate and spread it evenly (leaving the rim of the plate clear).
4
Assemble and steam
Scrub the abalone shells clean with the 5% alkaline solution, then blanch in boiling water and drain. With the shells facing up, press them neatly into the fish paste and steam for 5 minutes.
5
Make the sauce and pour over
In a wok, combine clear broth, refined salt, Shaoxing wine, abalone slices, winter bamboo shoots, ham, and green peas. Bring to a boil and skim off the foam. Use a slotted spoon to lift out the solids and arrange them evenly inside the abalone shells. Thicken the broth in the wok with wet starch, add MSG, drizzle in the chicken fat, and pour the sauce over the abalone to finish.
