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The firm flesh of abalones is highly prized in Asian circles, and is central to some of the best Oriental seafood recipes.Abalone meat can be stir-fried, pan-fried, poached, steamed or stewed. However, it is considered by some to be best when eaten raw, in thin strips with wasabi and soy sauce. Another option is lightly braised abalone. With its absorbent texture that draws other flavours...More about the Blacklip Abalone
The stock for this recipe will be more than enough for 4 and can be stored for up to a week in the refrigerator, or frozen for future dishes.View recipe
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