Tenglong Fresh Abalone
A dish combining freshwater and seafood ingredients, featuring braised abalone and roasted shrimp heads and tails arranged in a finished plated presentation.
Ingredients
prawns
1000 g
abalone
750 g
celtuce
to taste
cucumber
to taste
carrot
to taste
salt
to taste
MSG
to taste
cooking wine
to taste
sweet and sour sauce
to taste
scallion
to taste
ginger
to taste
minced garlic
to taste
Sichuan peppercorns (for braising)
to taste
garlic sauce (for stir-frying)
to taste
Instructions
1
Prepare abalone
Remove the shells and internal organs from the abalone, score the flesh with crosshatch cuts, then braise the abalone in a mixture of scallion, ginger, Sichuan peppercorns, and fresh broth until cooked. Set aside.
2
Prepare prawns
Cut the prawns at the head section. Heat a small amount of base oil in a ladle, add shredded ginger and prawn heads, along with aromatics, and simmer to make a sauce. Peel the prawn meat, arrange it with the tail facing upward, fry it in oil, then top with the stir-fried garlic sauce.
3
Plate and shape
Arrange the braised abalone and the prepared prawn heads and tails into the desired shape on the plate.
