Abalone can be intimidating to cook with but just treat them like fresh squid and don't overcook! These are simply fried in a coconut crumb and make excellent finger food. The recipe is for a canape sized serve but you can double it for a heartier snack.
- 2 whole abalone
- 150 g (1 cup) plain flour
- 1 tsp five spice powder
- 2 eggs
- 60 g (1 cup) panko breadcrumbs
- 25 g (¼ cup) desiccated coconut
- pinch of salt
- Vegetable oil, for deep-frying
- lemon wedges, to serve
Yoghurt herb dip
- Small handful basil leaves
- 2 tbsp extra virgin olive oil
- 300 ml plain Greek-style yoghurt
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.
1. Clean the abalone and use a sharp knife to thinly slice.
2. Place the flour and five-spice powder in a large shallow bowl and whisk to combine. Place the eggs in a separate bowl and whisk with a splash of water. Place the panko breadcrumbs on a plate and mix in the desiccated coconut and salt. Dust the abalone slices in the flour, shake off the excess, then dip in the egg and finally into the panko coconut mixture, ensuring the slices are well coated.
3. Heat the vegetable oil in a deep-fryer or large saucepan to 180°C -190°C. Drop the crumbed abalone into the hot oil and fry for 30-40 seconds or until golden. Remove with a slotted spoon and drain on paper towel.
4. Meanwhile, for the yoghurt herb dip, place the basil leaves and oil in a mortar and pestle and pound until a smooth oil forms. Season with a pinch of salt. Swirl a generous spoonful of the basil oil through the yoghurt.
Serve the crispy abalone in a serving dish with the yoghurt dipping sauce and lemon wedges on the side.
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