Abalone is a sought after food item for the Chinese community and it is prized for its claimed nutritional value. Scientists are still figuring out whether abalones are indeed high in nutrition but for me, unless you eat it everyday, eating it once a year won’t make a difference to your health. Abalones are probably one of the most expensive sea-produce and it is no wonder that some countries are actively cultivating them for the commercial market – Australia and Chile, to name a few.
There are many ways to cook abalone but the usual ways are in soup and braised with mushrooms. Some restaurants offer abalone yee-sang as well. Be prepared to pay a premium for those. For those at home, one of the most popular way of eating abalone is to make an appetiser out of it. Get a can of abalone, slice it thinly and garnish it with chilli and garlic.
This is my recipe for Abalone Appetiser with Chilli and Garlic
- 1 can of whole abalone (slice abalone thinly. Use the water in the can to boost up your chicken soup)
- 3 cloves garlic (finely chopped)
- 1 red chilli (deseeded and finely chopped)
- 3 pieces calamansi / limau kastur
Slice abalone thinly and arrange on a serving plate. Wrap with cling film and chill in fridge for 1 hour.
Before serving, sprinkle garlic and chilli over the abalone and squeeze the juice of calamansi over the abalone.