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Abalone Recipes

Abalone en Paillote
Abalone in Jade Sauce
Abalone in Lemon Sauce
Abalone in Lemon Shells
Abalone in Oyster Sauce
Abalone Chowder
Abalone Cioppino
Abalone Stew
Beachfront Abalone
Breaded Abalone Delight
Grilled Abalone
Island Style Abalone
Microwave Abalone
Poached Abalone w/ Lemon Grass & Ginger
Sautéed Abalone Cutlets
Sautéed Abalone Medallions
Sweet Abalone Hors d'oeuvres
Simple Classic Western Style

Sweet Abalone Hors d'oeuveres

INGREDIENTS INSTRUCTIONS
  • 1 pound raw, tenderized abalone
  • ¾ cup cold water
  • 3 tablespoons sake (rice wine)
  • 2 tablespoons sugar
  • 1 tablespoon soy sauce
Boil the abalone and water in a 1-quart saucepan, then lower the heat and simmer uncovered for 5 minutes. Add the sake and sugar, cooking for another 5 minutes. Stir in the soy sauce and cook 2 to 3 minutes more. Remove from heat and cool to room temperature. Cut the abalone into slices ½ inch thick and serve as hors d'oeuvres.

Serves 6.

This is from THE ABALONE LOVER'S COOKBOOK, Second edition by Jeri Siegel and Michael Hill.

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FISHTECH INC
Offices: Sausalito and San Rafael California
Research Facilities on the ocean, Bodega Bay, California
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email: mail@fishtech.com
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