Recipe for Abalone With Oyster Sauce From Cook's Of Crocus Hill


1 can abalone
1 lb head of lettuce
3 tablespoon oyster sauce
1/2 tablespoon soy sauce
1 tablespoon wine
1 teaspoon salt
1/2 teaspoon sugar
2 cup chicken stock
1 tablespoon cornstarch mixed with
1 tablespoon cold water
1 teaspoon sesame oil
6 tablespoon oil


Cut each lettuce into fourths, lengthwise. Boil with 1 cup of soup stock, add 3 tablespoons of oil, 1 teaspoon salt, and cook about 10 seconds. drain and arrange on a platter. You can use the liquid in a soup stock.

Remove the abalone form the can and slice into 1/8" thick round pieces. Boil in boiling water for about 5 seconds.

Heat 2 tablespoons of oil in frying pan or wok, pour in wine and add 1 cup soup stock immediately. Bring to a boil, add oyster sauce, soy sauce and sugar; when it boils again, add abalone and cornstarch paste slowly, stirring constantly. When thick, add 1 tablespoon heated oil and sesame oil.

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