NITV's new cooking series On Country Kitchen mixes Indigenous culture, Western Australian produce and mouth-watering recipes.

Serves
5

Preparation

5min

Cooking

20min
By
Average: 2.8 (12 votes)
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Ingredients

2 medium      Abalone

50 g               Butter

50 mls           Lemon aspen syrup

1/2                Lemon (juiced)

1/2                Lime (juiced)

30 mls           Fish sauce

50mls            Sweet soy

 

Equipment

Bowl - mixing

Glass Bowls (ingredients)

Chopping Board

Saucepan (with lid)

Serving Tray/Bowl/Plate/Platter

Gas Cooker

Rolling Pin

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

  1. Clean the abalone and cover with a damp cloth. Beat the abalone with a rolling pin to soften.
  2. Slice thinly like scalloped chips. Place in bowl and add lemon aspen syrup to coat the abalone.
  3. In a fry pan on low heat add butter, fish sauce, sweet soy, and citrus juice. Bring up the heat and add the abalone. 
  4. Cook quickly, for just a minute.
  5. Serve on a bed of mixed lettuce, cherry tomatoes and julienned red capsicum with a few capers and a lemon wedge to spritz.