Abalone Meuniere Mandarin
Time to make:
Calories per Servings:
5 (7 1/2-ounce) cans Mexican abalone
8 oz Shrimp
4 oz Fat pork
4 oz Water chestnuts, minced
Ginger water, to taste (see tips)
Salt and MSG
1 oz Maize (corn) flour
4 oz Chive and ginger oil (see tips)
2 oz Flour
3 Eggs, beaten
5/8 oz Shaoxing wine
6 oz Chicken stock
STEP BY STEP:
Trim the abalone, removing rough parts, and cut into flat rounds. Chop
shrimp and fat pork to a paste consistency; stir in the water
chestnuts, chives and ginger water. Season with salt and MSG.
Create the abalone “sandwiches” by spreading an abalone round with
shrimp paste, then topping with another round. Dredge “sandwiches” in
maize flour and set aside.
Heat chive and ginger oil in a wok over medium heat, swirling the oil
to coat all sides of the wok.
Dip the abalone “sandwiches” in the flour, then in eggs. Fry in the hot
oil until abalone is tender and golden. Add Shaoxing wine, chicken
stock, salt and MSG. Bring to a simmer, adjust the seasonings and simmer
for 3 to 4 minutes. Serve immediately.
Chive and ginger oil is oil in which chives and ginger have been cooked.
To make at home, heat 4 ounces oil in a wok set over medium heat. Toss in
1 or 2 tablespoons fresh snipped chives and 3 slices fresh ginger.
Stir-fry until fragrant, then proceed with recipe. (Remove ginger slices