This recipe is definitely not for the gourmet seeking that "subtle abalone flavor". Instead, this dish relies on the texture of abalone to compliment the corn and rice in the dish. It also relies on the good judgement of the chef in how much pepper is added to the cooking sauce. Be forewarned.
Serves 6 people or 2 divers
Ingredients
- 1 fat Abalone
- 3 ears of Corn OR
2 cups frozen Corn- Cooking Sauce
- 1/3 cup chicken bouillon
- 2 tablespoons Rosie's Lime Juice OR
juice from 3 limes- chopped portion of Jalapeno OR
Santa Rosa pepper- 2 cloves of garlic, chopped
- 1 tsp. cumin
- 1 tsp. sugar
- 1 tsp. cornstarch
- 2 tbs Oil
Preparation
- Slice abalone into steaks and then into slicing into 1" squares.
- If using fresh corn, remove kernels from cobs.
- Mix cooking sauce ingredients and put aside.
- Prepare some rice.
Cooking Instructions
- Heat a wok on high heat.
- When the wok is hot, add oil.
- When the oil is hot, add the abalone.
- Stir-fry for 1-2 minutes.
- Add corn.
- Stir-fry for 1-2 minutes.
- Stir cooking sauce and add to wok.
- Heat until cooking sauce thickens.
- Serve with or over rice.
Last Modified: February 3, 2003
© 1998 - 2000, 2003 Rocky
Daniels
All Rights Reserved.
