“Living armour” full-course meal (Episode 3)

All of the recipes use abalone thawed from frozen (I like Searay’s abalone). If you are not Mr. Bezos, you can probably use musssels.

Living armour drawf-style stir-fry

Ingredients

  • 4 abalone
  • 1 medium onion
  • 1 yellow bell pepper
  • 1 bunch spinach
  • 1 tbsp oyster sauce
  • Eggplant (optional)
  • Roast red peppers or pickled red ginger (optional)
  • 1 tbsp neutral flavoured oil

Steps

  1. Wash vegetables.
  2. Core the bell pepper and cut into thin strips.
  3. Cut onion into half-rings.
  4. Cut abalone into lengthwise strips.
  5. Sautee abalone over medium heat for 30-60 seconds. Remove from the heat.
  6. Add onion and sautee until translucent.
  7. Add bell pepper and sautee for 2 minutes.
  8. Add spinach and sautee until wilted.
  9. Add oyster sauce and toss until combined.
  10. Re-add abalone and combine with the mixture. Serve immediately.

Steamed living armour

  1. Fill a pot a thirdway with water and add the steamer basket. Bring to a boil.
  2. Once boiled, reduce to medium and add as much abalone as you like
  3. Cover with a lid and cook for 15 minutes.

Serve with soy sauce.

Living armour soup

Inspired by HK pasta soup and Chinese-American egg drop soup

Ingredients

  • 4 cups chicken broth
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 egg
  • 4 abalones

Steps

  1. Bring chicken broth to a boil over medium heat.
  2. Add soy sauce and oyster sauce.
  3. Beat egg.
  4. While continously stirring, slowly add the egg into the soup mixture.
  5. Cook abalone for 2-3 minutes. Serve immediately.

Grilled living armour

Grill as much abalone you would like for 15 minutes, using either an acutal grill or a grill pan.