Best 3 Traditional Abalone Recipes

Journey into the realm of culinary excellence with abalone, a premium seafood delicacy revered for its luxurious texture and distinct flavor. This article presents a curated collection of traditional abalone recipes that showcase the diverse culinary traditions of various cultures. From the classic Cantonese stir-fry to the hearty Spanish paella, each recipe is a testament to the versatility and timeless appeal of this exceptional ingredient. Whether you're a seasoned chef or a home cook seeking to expand your culinary repertoire, these recipes offer a delightful exploration of abalone's culinary potential. Prepare to tantalize your taste buds and embark on a gastronomic adventure that celebrates the essence of this extraordinary seafood delicacy.

Let's cook with our recipes!

PHONEY ABALONE

Phoney Abalone image

This recipe was originally entered at the Gilroy Garlic festival cook out and is really good. Make lots because it really disappears.

Provided by Bergy

Categories Chicken

Time P2DT15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breast halves
1 (14 ounce) can clam juice
6 cloves garlic, chopped
2 eggs, slightly beaten
1 1/2 cups fine breadcrumbs
3 tablespoons butter
1 1/2 tablespoons lite olive oil
lemon wedge (optional)
tartar sauce (optional)

Steps:

If the breasts are thick slice them in half lengthwise and then place between sheets of waxed paper and pound them thin.
Place the pounded breasts in a closed container and pour in the clam nector and garlic.
Cover and refrigerate for 36-48 hrs making sure that all of the chicken is covered in the nector.
If not, then turn the chicken 3 or four times during marinating.
Drain well just before cooking, dip in slightly beaten eggs and bread crumbs and lightly fry in the butter/oil.

Nutrition Facts : Calories 502, Fat 20, SaturatedFat 7.8, Cholesterol 197.1, Sodium 829.6, Carbohydrate 41.7, Fiber 2.3, Sugar 6, Protein 36.8

TRADITIONAL ABALONE

Traditional Abalone image

A delicious breaded and pan fried abalone with home made cocktail sauce.

Provided by ABALONEDIVER

Categories 100+ Everyday Cooking Recipes

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

½ pound abalone without shell
1 ½ cups seasoned dry bread crumbs
2 eggs, beaten
2 tablespoons milk
1 cup olive oil for frying
½ cup ketchup
1 tablespoon prepared horseradish
1 teaspoon lime juice
chopped fresh parsley for garnish

Steps:

Slice the abalone into 1/4 inch thick steaks, making sure to trim off any meat that is not white, as this part tends to be very tough. Place the steaks on a cutting board, and pound with a meat tenderizer until pliable.
In a small bowl, stir together the ketchup, horseradish, and lime juice to make a cocktail sauce. Refrigerate until ready to use.
Heat olive oil in a large heavy skillet over medium heat for about 5 minutes. Whisk eggs and milk together in a shallow dish. Place bread crumbs in a large resealable plastic bag. Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat.
Fry coated abalone for 3 to 5 minutes on each side, until golden brown. Remove to paper towels to drain. Place on a platter, and garnish with lime slices and parsley. Serve with the cocktail sauce for dipping.

Nutrition Facts : Calories 813.5 calories, Carbohydrate 44.4 g, Cholesterol 135.8 mg, Fat 63.2 g, Fiber 2.5 g, Protein 19.1 g, SaturatedFat 9.7 g, Sodium 1438.4 mg, Sugar 10.3 g

ABALONE VICTORIA

Abalone Victoria image

Provided by Food Network

Categories main-dish

Time 20m

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons finely chopped parsley
1 cup bread crumbs
1 egg yolk
2 teaspoons clarified butter
1 teaspoon lemon juice
Flour, to coat
8 sliced abalone steaks
Salt, to taste
White pepper, to taste
1/2 cup butter
1 tablespoon sherry

Steps:

Mix together parsley and bread crumbs. In a separate bowl, combine egg yolk, clarified butter and lemon juice. Place flour on a dish for dredging.
Season 1 side of abalone steaks with salt and pepper. Lightly flour and paint with egg mixture. Coat with parsley/bread crumb mixture.
Melt butter in frying pan. When butter begins to foam, add steaks and cook 1 minute each side. Add sherry and flame. Transfer to a serving dish and nap with browned butter from pan.

Tips:

Choose the right abalone: Look for abalone that is firm and has a slightly springy texture. Avoid abalone that is slimy or has a strong odor.
Clean the abalone properly: To clean the abalone, first remove the shell. Then, use a sharp knife to remove the guts and gills. Finally, rinse the abalone thoroughly with cold water.
Tenderize the abalone: Abalone can be tough, so it is important to tenderize it before cooking. One way to do this is to soak the abalone in a mixture of water and baking soda for 30 minutes. Another way is to pound the abalone with a meat mallet.
Cook the abalone properly: Abalone can be cooked in a variety of ways, including boiling, steaming, frying, and grilling. Be careful not to overcook the abalone, as this can make it tough. Abalone is cooked when it is opaque and tender.
Serve the abalone with a flavorful sauce: Abalone is a mild-flavored seafood, so it is important to serve it with a flavorful sauce. Some popular sauces for abalone include garlic butter, lemon butter, and teriyaki sauce.

Conclusion:

Abalone is a delicious and versatile seafood that can be enjoyed in a variety of ways. By following these tips, you can cook abalone that is tender, flavorful, and sure to impress your guests.