Abalone with Chili and Garlic

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Ingredients

50ml olive oil
2 garlic cloves, finely sliced
1 large red chili, seeds removed and finely sliced
1 large green chili, seeds removed and finely sliced
1 lemon, juiced
2 whole abalone, freshly shucked, cleaned, scrubbed, and trimmed
Salt and pepper
Coriander, to garnish

Method

In a bowl combine the olive oil, garlic, chilli and lemon juice. Season with salt and freshly ground pepper.

Tenderise the abalone with a meat tenderiser and then very finely slice the abalone into 1–2 mm thick slices. Toss into the marinade and stir to cover evenly. Marinate for 30 minutes.

Heat a wok or heavy-based frying pan over a high heat until very hot (smoking!). Throw all the abalone and marinade in and stir-fry for 2–3 minutes. Watch out as it will spit for the first 30 seconds as it hits the high heat.

Serve immediately garnished with some coriander.

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