Ingredients (for 4):
- Abalone - 12
- Unforgettable sauce - 200 g
- Oil - 2 tbsp
- Seafood sauce - 60 g
- Ground bean paste - 60 g
- Oyster sauce - 20 g
- Soy sauce - 60 g
- Chinese yellow wine - 12 g
- Chinese rose wine - 12 g
- Red tarocurd - 10 g
- Sugar - 70 g
- Sesame paste - 40 g
- Marinade
- Water - 170 ml
- Salt - 1 tsp
- Sugar - 1/2 tsp
- Chinese rose wine - 2 tsp
- Ginger - 30 g
- Shallot - 2 tbsp
- Garlic - 2 tbsp
Procedures:
1. Mix the seafood sauce, ground bean paste, oyster sauce, soy sauce, Chinese yellow wine, Chinese rose wine, red tarocurd, sugar together.
2. Heat the wok with oil then pour in the mixed sauce. Bring to boil over low heat.
3. Stir in the sesame paste slowly and bring to boil.
4. Pour the sauce to a bowl to let it cool down.
5. Wash the abalone thoroughly with a toothbrush.
6. Remove the abalone from the shell. Remove the innards and wash.
7. Blanch the shell in boiling water, then drip dry.
8. Rub the abalone with 2 tbsp of tapioca starch, then rinse with water.
9. Boil up the water and then add the sliced ginger to cook for 5 minutes under low heat.
10. Pour the ginger water to a bowl to let it cool down. Then add in salt, sugar, Chinese rose wine, minced shallot and garlic.
11. Add in the abalone to marinate for 30 minutes.
12. Remove the abalone and then add in unforgettable sauce to marinate for another 30 minutes.
13. Pre-heat the oven at 240 degree Celsius, and then put the abalone in to bake for 4 minutes.
14. Turn the abalone over and bake for another 4 minutes.
15. Put the abalone on the shell and serve.
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