Abalone are considered a delicacy world-wide and for good reason. The bit we eat is the foot that they anchor onto the seabed with.
Preparing them may seem hard at first but it really is quite straight forward and worth the effort. You also get some ‘Mother of Pearl’ at the end of the process!
Source: CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=203608
Preparation
Here is how I go about preparing abalone meat.
I use a spoon to prise the foot out slightly.
Then I use my fingers to pull the foot off the shell, pinching it where the digestive track meets the foot. This way the tract stays behind.
Then I trim the curled edges off and slice the foot into thin horizontal slices.
Now comes the fun part. Cover the slices with cling film or baking paper and bash them.
Cooking
My favourite way of cooking them is a quick pan fry either as is or coated in flour or breadcrumbs.
Here I have cooked them with some brocolini in sesame oil and garlic. At the end I mix in oyster sauce and serve with rice.
Enjoy,
PK
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