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Abundance Abalone Winter Melon Ring

Ingredients

  • thick slice winter melon diameter 6 inch
  • 1 can Hock Hua’s Australia Wild Blacklip Abalone Whole
  • 1 large broccoli cut into florets and blanched in water till just cooked
  • filling
  • 200 g enoki mushroom
  • 40 g Dried scallops soaked in water for 50 mins till it softens
  • 2 cloves minced garlic
  • 1 tsp wolfberries
  • 1/4 cup chicken both
  • 1 tsp cooking oil
  • 1 tsp chinese cooking wine
  • 2 tsp corn starch
  • mushroom
  • 12 pcs medium-size Japanese dried shiitake mushroom
  • 1 tbsp sugar
  • 2 tbsp corn starch
  • braising ingredient
  • 1 whole garlic
  • 1 tbsp sugar
  • 2 tbsp oyster sauce
  • 2 tbsp superior dark soy sauce
  • 1.5 tbsp fish sauce
  • 500 ml water

Instructions

  • Prepare the abalone
  • Remove the label on the abalone can.
  • In a pot of water, fully submerge the unopened can into the pot.
  • Bring the water to a boil. Reduce the flame and allow it to simmer for 3 - 4 hrs. Monitor the water level, add more water as required
  • Turn off the flame and remove the tin. Set aside and allow it to cool down to room temperature. Open the can when needed.
  • Prepare the mushroom
  • Soak it overnight in room temperature water.
  • Remove mushroom from water, rub 2 tbsp of corn starch on it. Rinse it thoroughly to remove any impurities between the pores. Drain dry.
  • Marinate the mushroom with sugar.
  • Transfer the mushroom into a pot, add in all the braising seasoning. Mix well, bring it to a boil for 15 mins. Reduce the heat and let it simmer for 1.5 hrs. Monitor the water level to ensure that it’s not dried up. Add in water as required.
  • Once it is cooked, adjust the taste with fish sauce and sugar. Keep warm till it’s ready to be used.
  • Prepare the winter melon
  • Remove the skin and seeds. Use a knife to trim the inner circle till you achieve a 4 - 5 cm thickness around the rim. #Tips: Do not cut it too small as it will shrink after it’s cooked
  • Pre-heat the steamer. Place the winter melon on a heatproof bowl, steam for 15 mins.
  • Once it is cooked, pour the winter melon juice into a small bowl and set aside for cooking.
  • Cook the filling
  • Open the can of abalone. Pour out the juice and set aside the abalone.
  • In a frying pan, heat up 1 tbsp oil and fry garlic still fragrant. Add in soaked scallop, chicken broth, abalone juice and winter melon juice.
  • Simmer for 5 mins.
  • Add in enoki mushroom and wolfberries. Simmer for another 2 mins.
  • Add in corn starch and chinese cooking wine.
  • Prepare the abalone and assemble
  • Place the steamed winter melon on the serving plate.
  • Lay the broccoli and mushroom around the winter melon.
  • Pour in the warm filling.
  • Slice the abalone into approximately 20 thin slices. Lined it in a straight line and roll it up to form a rose.
  • Serve immediately.