Serves 4
Ingredients:
3 large pieces (10 oz abalone)
1 lettuce (medium size)
Seasoning A:
2 tsp soy sauce
2 tsp rice wine
2 tsp oyster sauce
½ tsp MSG
½ tsp caramel sauce
Seasoning B:
1 ½ tbsp oyster sauce
1 cup soup stock
½ tsp sugar
1 tsp sesame oil
1 tsp rendered chicken fat
2 tbsp cornstarch dissolved in cold water
Cooking oil
Directions:
1. Remove the projecting sections of the abalone and slice horizontally into 1/8 inch thick large oblong pieces. Wash the lettuce under cold water and tear the leaves.
2. Combine the seasonings A in a bowl, add the abalone, and marinade for 20 minutes.
3. Bring plenty of water to a boil and drop in a little oil and a pinch of salt. Drop in the lettuce leaves and remove just before they get soggy. Drain and heap on a platter.
4. Pour a tbsp of oil and the seasoning B in a wok and bring to a boil. Remove the scum. Drain the marinated abalone, drop it into the wok and cook for 2 to 3 minutes. Thicken the sauce with cornstarch dissolved in cold water, pour in the sesame oil and rendered fat from the edge of the wok and stir gently. Arrange on the platter on top of the lettuce leaves (Do not pile).
