Abalone E-fu Noodles

INGREDIENTS

• California Mexico wild catch abalone – 1 can
• Baby pak choi – 4 pieces
• E-fu noodle – 1 piece
• Shallots -20g
• Garlic – 20g
• Ginger 20g

SEASON WITH

• Oyster sauce – 1 table spoon
• Chicken powder – 1/2 tea spoon
• Sugar – 1 tea spoon
• Salt – a pinch
• Brine from the abalone can – 1/2 can
• Dark soy sauce – 1 tea spoon
• Corn flour – 1 tea spoon
• Soy sauce – 1 teaspoon
• Chicken stock 1/2 cup

COOKING

• Open abalone can and cut meat into medium thin slices
• Keep the brine
• Wash and peel shallots, garlic and ginger. Fry them for a short time, add the brine, chicken powder, dark soy sauce and abalone slices. Simmer for 10 min
• Separate abalone slices from the sauce, place them on a plate
• Cut and trim baby pak choi, then cook in hot water bath with chicken stock, place baby pak choi on plate
• Cook E-fu noodles for 5-10 mins and place on plate
• Dissolve corn flour in 1/2 cup cold water, gradually add the abalone sauce until it is thicken
• Add the resulting sauce onto the abalone slices and E-fu noodles

TOP CHEF’S TIP

Slice the abalone with one clear cut to give the abalone a nice and clean abalone surface. Chicken stock with abalone brine gives extra taste to the abalone sauce.