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Abalone Meuniere Mandarin


Difficulty:Easy
Prep Time:n/a Minutes
Cook Time:0 Minutes
Serves:1 Servings

Nutritional Information

Fresh ginger and chives in a rich chicken stock smothering chewy abalone.

Ingredients

  • 5 Mexican Abalone (7 1/2-ounce cans)
  • 8 oz Shrimp
  • 4 oz Fat Pork
  • 4 oz Water Chestnuts (minced)
  • 1 pinch Chives
  • Ginger Water (to taste)
  • Salt and MSG
  • 1 oz Maize Flour (corn)
  • 4 oz Chive and Ginger Oil (see note)
  • 2 oz Flour
  • 3 Eggs (beaten)
  • 5/8 oz Shaoxing Wine
  • 6 oz Chicken Stock

Directions

  • 1. Trim the abalone, removing rough parts, and cut into flat rounds. Chop shrimp and fat pork to a paste consistency; stir in the water chestnuts, chives and ginger water. Season with salt and MSG.
  • 2. Create the abalone
  • 3. Heat chive and ginger oil in a wok over medium heat, swirling the oil to coat all sides of the wok.
  • 4. Dip the abalone
  • 5. NOTE: Chive and ginger oil is oil in which chives and ginger have been cooked. To make at home, heat 4 ounces oil in a wok set over medium heat. Toss in 1 or 2 tablespoons fresh snipped chives and 3 slices fresh ginger. Stir-fry until fragrant, then proceed with recipe. (Remove ginger slices before serving.)
  • 6. Ginger water is available in Chinese markets.

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