Slicing them fine and frying over a very high heat is one of the best ways. I do them like that a lot with a selection from a few flavourings, depending on whats in the garden or at hand. Lemon grass, chilli, garlic, ginger, galangal, and turmeric which are crushed in a mortar finely diced onion or shallotts, finely chopped lime leaves, lime/lemon juice and fish sauce or light soy for saltiness. a few drops of sesame oil goes well too. Coriander gets shredded and sprinkled on top so it keeps its flavour. Toasted peanuts or sesame seeds go well on top and a few raw bean shoots on top gives it a nice crunch. If I'm using them as an Entree I like to serve them in a lettuce cup on a large white plate or small chinese bowl
I use peanut or rice bran oil for this because it can take higher temps. Olive oil smokes to much at the temps you need.
Another way I like is an invention of mine loosely based on something I had in Footscray made from prawn.
Abalone balls with dipping sauce Equal amounts of cleaned abalone and cooked rice Garlic to taste Salt and black pepper Oil for deep frying
For the sauce 1 part fish sauce 1 part strong black tea 1 part sweet chilli sauce 1/2 part lime juice If your brave a couple of finely sliced birds eyes to give it a bit more kick
Put the abs in a blender with garlic, salt and pepper until they are mush, now add the rice and just blend it a little bit so that some of the rice becomes a paste with the ab but their should be plenty of bits of rice through the mix.
Roll balls about the size of a walnut from the mix and deep fry until golden brown.
For the sauce just mix all the ingredients and away you go
_________________ WARNING: CONTAINS CARROT
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