Braised Australian Baby Abalone in Red Yeast Sauce
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Braised Australian Baby Abalone in Red Yeast Sauce

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Level

moderate

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Cooking

30 min

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Preparation

15 min

Ingredients

Servings

4
Baby Abalone
1 can
Cooked Quail Eggs
12
Roasted Chestnut
1 packet
Ginger
sliced
1
Garlic
sliced
2 cloves
Shallot
sliced
2
Red Yeast Paste
2 tbsp
Chicken Stock
100 ml
Spring Onion
sliced
1
Coriander Leaves
for garnish
1 stalk
Cornstarch
for thickening (optional)
Rice Wine
100 ml
Cooking Oil
2 tbsp
Light Soya Sauce
2 tbsp
Sugar
1 tbsp

How to cook

Prepare abalone

  • Boil baby abalone in the can for 15 minutes.
  • Set aside to cool before opening. Drain well.

Start cooking

  • Fry ginger in hot oil over a slow fire till lightly brown.
  • Remove ginger and fry the quail eggs.
  • Removed the eggs and strain the oil from the wok.
  • In the same wok, add shallots, garlic and red yeast paste, and fry till fragrant.
  • Add in rice wine to deglaze the wok, add chicken stock and all other ingredients (except abalone) and quick fry in high heat.
  • Add baby abalone and toss well. Thicken with cornstarch.
  • Garnish with spring onions and coriander leaves. Ready to serve.
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