Cooking Instructions
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Step 1
Soak the
Fresh Ginger (10 g)
in hot water until soft enough to cut. Carefully scrape off the white pith and cut the peel into fine strips. Cut the
getrocknete Mandarinenschale (1)
into fine strips as well.
Step 2
Scrub the
Abalone (4)
clean and rinse them thoroughly with water. Prise the flesh from the shell using a short-bladed knife or flat spatula. Remove the inner organs. Scrub off the black film with a brush or coarse sponge. Rinse the flesh and pat dry with kitchen paper.
Step 3
Put the flesh into the clean abalone shells and place the shells face-down in the cooking tray. Scatter the strips of mandarin peel and ginger over the abalones. Put the cooking tray on to the wire shelf in the cold cooking space. Steam.
Step 4
Steaming 100°C for 1 Hrs
Step 5
Finely chop the
Zwiebel (1)
and the green of the
Chili (1)
. Heat the
Oil (30 mL)
in a pan until it starts to smoke.
Step 6
Remove the strips of mandarin peel and ginger from the steamed abalones. Scatter the spring onion over the abalones and then drizzle over the hot oil and
Soy Sauce (30 mL)
. Garnish with the chilli and the
essbaren Blüten (to taste)
.
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