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, - photo credit Franz Scheurer

Cooking difficulty: Medium
Serves: 4

Your recipe list

    Send Selected Recipes to an Email Address