This Italian-inspired recipe uses the perfect flavour partners of chilli and garlic to bring to life one of Tasmania’s finest seafoods – the abalone. You need to use fresh abalone, which can be hard to get hold of, but it would work just as well with calamari too.

Serves
4–6

Preparation

10min

Cooking

5min

Skill level

Easy
By
Average: 3.1 (185 votes)
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Ingredients

  • 50 ml good extra virgin olive oil
  • 2 garlic cloves, finely sliced
  • 1 large red chilli, seeds removed and finely sliced
  • 1 large green chilli, seeds removed and finely sliced
  • 1 lemon, juiced
  • salt and pepper
  • 2 whole abalone, freshly shucked, cleaned, scrubbed and trimmed
  • coriander, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time 30 minutes

In a bowl combine the olive oil, garlic, chilli and lemon juice. Season with salt and freshly ground pepper.

Tenderise the abalone with a meat tenderiser and then very finely slice the abalone into 1–2 mm thick slices. Toss into the marinade and stir to cover evenly. Marinate for 30 minutes.

Heat a wok or heavy-based frying pan over a high heat until very hot (smoking!). Throw all the abalone and marinade in and stir-fry for 2–3 minutes. Watch out as it will spit for the first 30 seconds as it hits the high heat.

Serve immediately garnished with some coriander.