Abalone is a delicacy prized for its savory flavor, unique texture and stellar nutrition. Cooking abalone may seem like a daunting task, but with the right techniques, you can create a delicious abalone. In this article, I will instruct you how to cook abalone in 3 different ways.
1. How To Sauté Abalone
- 1 lb abalone, pounded and sliced
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Lemon wedges for serving
Rinse abalone under cold water and pat dry thoroughly with paper towels. Pound abalone slices gently with a meat mallet or rolling pin until about 1⁄4 inch thick.
Melt butter in a large skillet over medium-high heat. When foam subsides, add garlic and cook 1 minute until fragrant.
Raise heat to high, add abalone slices in a single layer and cook undisturbed for 2 minutes to sear.
Sprinkle a pinch of salt and pepper over abalone. Flip slices and cook for 1 minute more until opaque.
Remove pan from heat. Toss in parsley and a squeeze of lemon juice. Serve abalone sautéed in garlic butter with lemon wedges.
The buttery garlic sauce complements the mild briny flavor of abalone. For a more robust dish, add white wine, capers, diced tomato or herbs like thyme when sautéing.
2. How To Fry Abalone
- 1 lb abalone, pounded into 1⁄4 inch slices
- 1⁄2 cup cornstarch
- 1⁄2 tsp salt
- 1 cup vegetable oil for frying
- Lemon or lime wedges for serving
Rinse abalone and pat very dry with paper towels. Pound gently with meat mallet if needed.
Mix cornstarch and salt in shallow bowl. Dredge abalone slices lightly in mixture.
Heat 1 inch oil in skillet over medium-high heat to 350°F.
Fry abalone in batches 2-3 minutes until golden brown. Drain on paper towel-lined plate.
Sprinkle with salt immediately and serve crispy fried abalone with lemon or lime wedges.
The cornstarch coating will get ultra crispy when fried. For added crunch, use panko breadcrumbs or flour mixed with a dash of baking powder in place of cornstarch.
3. How To Cook Abalone Soup
- 1 lb abalone, pounded and cut into strips
- 6 cups fish, chicken or vegetable stock
- 1 onion, diced
- 3 cloves garlic, minced
- 1-inch ginger, minced
- 3 tbsp soy sauce
- 3 green onions, chopped
Rinse abalone under cold water. In a large pot, combine stock, onion, garlic and ginger. Bring to a boil over high heat.
Reduce heat to low, add soy sauce and abalone strips. Simmer uncovered for 1 hour.
Taste soup and season additionally with salt, soy sauce or sesame oil if desired.
Ladle hot abalone soup into bowls and garnish with green onions before serving.
For added texture, you can also add mushrooms, soft tofu, baby bok choy or rice noodles. Simmering long enough allows the abalone to become fork-tender.
With these three methods, I hope that you can confidently cook abalone perfectly at home with its unique flavor and texture.