Crisp abalone with coconut and green chilli salad

Name: Crisp abalone with coconut and green chilli salad
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Ingredients: 4 greenlip or blacklip abalone (Ocean Grown Abalone Ranched Greenlip Abalone, Mark Eather Iki-jime Blacklip Abalone, ATSSU Australia Live Blacklip Abalone – substitute squid); 1 cup (150g) cornflour; 1 tbs pink salt with pepperberries (Mount Zero Olives Pink Lake Salt with Native Pepperberries – substitute salt flakes and freshly ground black peppercorns); Sunflower oil, to shallow-fry; Baby coriander, small mint sprigs (Newcastle Greens) and shaved fresh coconut (Beach Harvest Australian Coconuts), to serve; 1 small garlic clove, crushed; 1 small green chilli, thinly sliced, plus extra to serve; Juice of 1 1/2 limes; 3 tsp finely grated palm sugar; 1 tbs fish sauce

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Crisp abalone with coconut and green chilli salad

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by Charlotte Binns-McDonald

Sep 01, 2017

Ocean Grown Abalone’s Ranched Greenlip Abalone took out the prestigious ‘Producer of the Year’ trophy this year at our Produce Awards, with all the judges in awe of the product. Try serving it hot and fresh with this spicy salad.

4 greenlip or blacklip abalone (Ocean Grown Abalone Ranched Greenlip Abalone, Mark Eather Iki-jime Blacklip Abalone, ATSSU Australia Live Blacklip Abalone – substitute squid)
1 cup (150g) cornflour
1 tbs pink salt with pepperberries (Mount Zero Olives Pink Lake Salt with Native Pepperberries – substitute salt flakes and freshly ground black peppercorns)
Sunflower oil, to shallow-fry
Baby coriander, small mint sprigs (Newcastle Greens) and shaved fresh coconut (Beach Harvest Australian Coconuts), to serve

Lime and green chilli dipping sauce

1 small garlic clove, crushed
1 small green chilli, thinly sliced, plus extra to serve
Juice of 1 1/2 limes
3 tsp finely grated palm sugar
1 tbs fish sauce

Method

1.

For the dipping sauce, combine all ingredients in a screw-top jar and shake until well combined. Set aside.
2.

To prepare the abalone, place a large palette knife against the muscle attached to the inside-top of the shell. Sever muscle from the shell by moving knife inwards. Gently remove liver and sand bag by hand and wash flesh in cold water. Using a sharp knife, remove the hard parts (the ‘beak’) of the mouth at V-shaped end of abalone, then trim off frills and coloured membrane to leave the white-coloured body. Pat dry with paper towel and thinly slice crossways.
3.

Combine cornflour and pepperberry salt in a bowl. Heat 2cm oil in a saucepan over high heat. Dip abalone slices in seasoned cornflour, shaking off excess. Working in batches, shallow-fry abalone for 20 seconds or until just cooked through. Remove with tongs and drain on paper towel. Keep warm.
4.

Divide abalone among bowls and scatter with extra chilli and a few baby herbs. Combine remaining herbs and coconut, and serve with dipping sauce and abalone.