
A luxurious and rare delicacy that is traditionally reserved for special occasions! A great recipe to make in celebration of the upcoming festival - Chinese New Year. This Abundance Abalone Winter Melon Ring recipe is shared by our passionate home cook, Shirley Tan.
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A luxurious and rare delicacy that is traditionally reserved for special occasions! A great recipe to make in celebration of the upcoming festival - Chinese New Year. This Abundance Abalone Winter Melon Ring recipe is shared by our passionate home cook, Shirley Tan.
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Ingredients
ingredients
- 1 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.