Abalone with Chili and Garlic


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


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.

Like the look of this recipe? Download it here!

Want to see expert tips from Brad? Check out the video!