Cocktail Abalone with Asian Dressing
The secret to this recipe is slicing the abalone as thinly as possible; chilling them well in the freezer firms them up and makes this easier. The other trick is to leave them in the pan for just a few seconds, any longer and they’ll be tough. Recipe courtesy of Sydney Seafood School, www.sydneyfishmarket.com.au/seafood-school/about-sss - photo credit Franz Scheurer
Tips for serving seafood cold
If the seafood is to be served cold, it should be covered to retain moisture and flavour and then placed in a chiller for an hour or even overnight.
Tips for seasoningThe seafood can be lightly seasoned with herbs, salt and pepper, sprinkled with lemon juice or white wine and dotted with butter or basted with oil. Low-salt soy sauce and coriander can also be used.
Tips for shallow frying
If flour is the only coating used, apply it immediately prior to cooking.
Prevent sticking by ensuring that the oil is hot before adding the seafood. But make sure the oil is not so hot that it smokes (unless preparing a Cajun-style "blackened" fish).
Tips for seafood batter
A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood.
Tips for poaching
Save the poaching liquid for use in accompanying sauces or for soups or stocks.