Purple Abalone with Sesame Sauce
A specialty of Northeastern China featuring rehydrated abalone scored in a decorative crosshatch, stir-fried coated in sesame paste for a savory, fragrant flavor.
Ingredients
soaked abalone (cleaned, cut into herringbone-shaped flower-cut blocks)
250 g
sesame paste
25 g
fine salt
to taste
Shaoxing wine
to taste
MSG
to taste
oil (lard)
approx. 30-35 g
chicken broth
to taste
water starch (for thickening)
to taste
Instructions
1
Prepare the abalone
Rinse the soaked abalone clean, then cut it into herringbone-shaped flower-cut blocks.
2
Stir-fry
Place approximately 30-35g of lard in the wok, add the sesame paste and stir-fry for a short while. Then add the abalone and stir-fry until the sesame paste starts to bubble. Add fine salt, Shaoxing wine, MSG, and chicken broth, and continue stir-frying for a bit. Thicken with a small amount of water starch, then remove from the wok and serve.
