• Tempura abalone (Food Lab)Source: Food Lab

This is a fast and easy introduction to the luxurious Australian seafood, using a handful of pantry staples. 






Skill level

Average: 4.4 (16 votes)


  • 1 abalone, thinly sliced
  • 1 cup plain flour
  • ½ cup cornflour
  • Pinch of Tasman sea salt
  • ½ cup soda water, chilled
  • ½ cup ice
  • 500 ml canola oil

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.


Using half of the plain flour, lightly coat the sliced abalone. In a separate bowl, add the cornflour, remaining plain flour, salt, soda water and ice, mixing until it forms a thin batter.

Heat the oil in a deep pan or a deep-fryer to 160-180°C (if you're using a pan, you will need an oil thermometre). Coat the abalone in a thin layer of batter and gently drop it into the oil, frying for approximately 45 seconds to a minute or until lightly golden. Remove with a slotted spoon and drain on paper towel on a wire rack. Season with a pinch of sea salt. 


Food Lab by Ben Milbourne airs 6pm weeknights on Food Network, starting November 20.