I had a pressure cooker in mind when we went abalone diving, but Nick did an amazing job using a wok over Nene’s woodfired cooker.
- 2 tbsp sesame oil
- 1 fat thumb’s worth of ginger, shredded
- 4 baby red onions (or use eschalots), peeled and sliced
- 2 tbsp Ross’s red chilli sambal (or substitute sambal oelek)
- 3 whole fresh abalone, beaten to tenderise
- a big handful purslane
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.
Heat the oil in a wok. Mix the ginger, onion, sambal and abalone together well and quickly toss to stir-fry in the wok. As it comes from the heat, add the purslane and serve hot with steamed rice.