AUSTRALIAN WILD ABALONE | HONG KONG

Abalone is kind of deep impression in my mind since I was very little but start TVB episodes, and probably you even remember that well-known one themed with abalone business. Abalone, probably a sign of rich and luxury life in the old time, while nowadays, the lucky Hongkongers will have the first access to a variety of qualified wild abalone imported from Australia. 

Early this week, just went for a public media event about Australian Wild Abalone co. culinary demonstration of 5 abalone-dishes with Canned Australian Wild Abalone and Frozen Australian Wild Abalone, given my Master Chef, Dr. Chan Tak Po.

The wild abalone keeps the concept of quality and sustainability. Naturally growing in the wild sea of Australia, carefully collected with hands by professional divers. It keeps the most alive abalones, and even to make a cold dish with defrosting abalone, the softness and sweetness is conserved well. Of course, if you handle the frozen abalone yourself, better follow the correct Defrosting process, which lies the key step of 'Place the abalone in a refrigerator at 2 to 6 degrees for 24-48 hours.' More information of Australian Wild Abalone>

Chinese Soup with Frozen Australian Wild Greenlip Abalone, Crocodile Meat and Japanese Fresh Yam

Egg Yolk Udon with Canned Australian Wild Abalone and Scallop

Braised Australian Frozen Wild Greenlip Abalone with Asparagus

Canned Australian Wild Abalone with Crab Roe and Puffed Rice

Frozen Australian Wild Abalone mixed with Lobster and Vegetables

Throughout the five dishes, my favorite is Egg Yolk Udon with Canned Australian Wild Abalone and Scallop. It is a creative combination of Japanese cuisine with Australian ingredient. The key seasoning is definitely, Japanese Sake. Sake 'washes off' the indecent sea-water taste of abalone meanwhile keeps abalone rich in texture and fresh in flavor. The egg yolk mixed with soup stock and sake, dressed with same, forms a rich and little smooth type of sauce that has the cool-down effect. By reading the recipe, it seems to be an easy-doing dish, customized for this season!

(Recipe provided by Chef Chan Tak Po)

Ingredients:

• Canned Australian Wild Abalone
• Scallop
• Egg Yolk
• Udon
• Soup stock
• Japanese Sake
• Salt
• Sugar
• Sesame

Preparation:

• After cutting Australian Wild Abalone into slices and blanching the scallop to medium-well done, all the seafood needs to be pan-fried. Then boil the egg and reserve the yolk. Cook the Udon in a soup stock.
• Put some Sake, soup stock and yolk in a pot. Make sauce with these ingredients then heat the scallop and Australian Wild Abalone. Place them on the Udon, add the sauce and sprinkle sesame on the dish.

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