Ingredients:
For abalones
- 4 fresh or frozen abalones;
- 1 1/2 (360 ml) cup water.
For ginger scallion sauce
- 2 tablespoons ginger, 1 piece ginger, about 2 oz (100 g), peel, finely julienne;
- 2 tablespoons scallion, thinly slice and chop with back of the knife;
- 2 tablespoons vegetable oil;
- 1/2 tablespoon liquid aminos/soy sauce;
- 1/2 tablespoon dark soy sauce.
Recipe:
Serving for 2 as appetizer
For abalones
- Clean abalones,
For the frozen one, defroze and brush off the black edges;
For the fresh, take off intestines and brush off the black edges;
- Drain to dry;
- Add 1 1/2 cup of water in a wok or a wide mouth pot over medium high heat;
- Place a stand or chop sticks and a plate in the wok/pot and cover;
- When water comes to a boil, place abalones on the plate;
- Cover and steam for 5 minutes;
- Plate and add ginger scallion sauce, serve steamy hot.
For ginger scallion sauce
- Add 1 1/2 tablespoons vegetable oil in a sauté pan over medium high heat;
- When oil get hot, add ginger, cook until soft and translucent but not burn, stir often;
- Add scallion and fold it in;
- Pull off the heat and let cool;
- Add liquid aminos and dark soy sauce, mix well.