Beer battered abalone

Ingredients

• Neutral oil, to deep fry
• 1 cup cornstarch
• 1 cup self-raising flour
• 1 ¾ cup beer
• 1 tsp salt
• 2 black lip abalone, sliced and tenderised using a mallet
• Small knob ginger, grated
• 2-3 cloves garlic, grated
• 3 spring onions white part only, finely chopped
• 2 tsp vegetable oil
• 2 tsp light soy
• ½ cup of pineapple juice
• 1 ½ tbsp tomato sauce
• ¼ cup of rice wine vinegar
• 3 tbsp of white sugar
• Zest of half a lemon
• Coriander, to garnish

Instructions

1. Place a large pot of oil the stove and bring to 180°C or until the tip of a chopstick or wooden spoon bubbles immediately when lowered in.
2. Meanwhile, in a large bowl, whisk cornstarch, self-raising flour and beer with large pinch of salt.
3. Dunk the abalone into the batter until well coated and deep fry in batches for 2-3 mins until golden.
4. Remove and set aside.
5. In a small pan on medium heat add ginger, garlic, spring onions and oil and cook for 2 minutes until fragrant.
6. Add the soy, pineapple juice, tomato sauce, vinegar and sugar. Bring to a boil and cook for 3-4 minutes.
7. Stir through lemon zest to finish. To serve, spoon sauce over abalone and garnish with coriander.

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