Sesame Sauce Purple Abalone
A traditional Yantai, Shandong dish featuring rehydrated abalone braised with sesame paste, offering a rich sesame aroma and a clean, non-greasy finish.
Ingredients
dried abalone
250 g
MSG
3 g
minced scallion
5 g
chicken oil
10 g
fine salt
2 g
peanut oil
30 g
minced ginger
5 g
white sugar
4 g
clear broth
200 g
sesame paste
50 g
Shaoxing wine
15 g
alkaline powder
15 g
Instructions
1
Step 1
Place the dried abalone in warm water to soak until soft, then rinse clean. Take a clean small aluminum pot, add water and heat until warm. Put the abalone into the pot, and once the water boils, simmer over low heat. When the abalone is tender, remove from heat, take out the abalone, slice into large pieces and place in a bowl. Add the alkaline powder, pour in warm water, soak until the pieces are thick, plump and light beige, then remove. Rinse off any alkaline taste with clean water, then blanch fully in boiling water.
2
Step 2
Score both sides of the abalone slices with straight crosshatch cuts, then cut into 1 cm wide strips.
3
Step 3
Add peanut oil to a wok, heat over medium heat until it reaches about 70% of its smoking point. Add minced scallion and minced ginger, stir-fry until fragrant. Then add clear broth, Shaoxing wine, white sugar, fine salt, and abalone strips. Bring to a boil, skim off any surface foam. Add sesame paste and MSG, stir evenly with a ladle. When the sauce thickens, drizzle with chicken oil and serve.
