Ingredients Jump to Instructions ↓

  1. 18 Abalones

  2. 1/2 teaspoon 2 1/2ml Salt

  3. 1/2 cup 118ml Cabbage

  4. 1/2 Lemon Parsley Catsup Sauce

  5. 3 tablespoons 45ml Tomato catsup

  6. 1 teaspoon 5ml Red pepper oil

  7. 1/2 teaspoon 2 1/2ml Minced garlic

  8. 1 teaspoon 5ml Sugar

  9. 1/3 teaspoon 1.7ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Select medium-sized abalones and scrub shells with brush. Wash slippery surface of abalone meat and slide knife into shells to free meat from shells. Discard intestines and save empty shells for later use. Parboil abalone meat in salted, boiling water for 5 minutes and return to shells. Shred cabbage finely, dip into cold water for 20 minutes, and drain. Cut lemon into thin rings, and cut rings into half- moon shape. Add red pepper oil, minced garlic, sugar and salt to tomato catsup to make sauce. Place shredded cabbage in bottom of dish and top with abalones in shells. Garnish with lemon and parsley in middle of dish. Serve abalones with catsup.


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