Abalone is a great conductor of other flavours. If you have larger abalone, this is a great way to deal with them. You’ll need a very sharp knife and a very hot pan - the secret is to be really quick. Peter Kuruvita's Coastal Kitchen
- 1 large green-lip abalone
- 2 garlic cloves, finely chopped
- 50 ml olive oil
- 1 tsp coarsely ground black pepper
- 1 tsp chopped parsley
- 100 g snow pea tendrils, ends trimmed
- 50 g butter
- juice of ½ lemon
- salt, to taste
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.
Using a large metal spoon, shuck the abalone from the shell (or purchase a frozen shucked abalone and let it defrost on a paper towel in the fridge overnight). Clean the abalone meat then slice crossways into paper-thin slices and set aside.
Combine the garlic and olive oil in a small bowl.
Heat a heavy-based frying pan over high heat. Add the garlic oil and when the oil is hot but before the garlic burns, working quickly, add the abalone and stir to coat in the oil. As soon as the abalone starts to curl, add the pepper, parsley and snow pea tendrils and toss to combine. Add the butter and lemon juice, remove the pan from the heat and shake until the butter and juice are melted and emulsified. Season with salt and serve in the cleaned abalone shells or on plates.