Blanched abalone with lettuce

pp

These days abalone is so affordable that you can even eat it on days you are so lazy to cook unlike previously, we only get to eat it during CNY (Chinese New Year). This post specially for Seok who so love her siblings and family..

Today I am sharing one simple and presentable dish..

Ingredients

1 to 2 cans of abalone (either braised or in brine)..I used both for colour contrast

1 big iceberg lettuce

1 tsp oil

1 tsp salt

Method:

1. Drain the abalone, if using 2 cans save the brine for soup (chinese soup), use the braised sauce (suffice). Set aside abalones

2.Tear lettuce in big pieces, boil water, put in 1 tsp salt & oil, blanch veggies in just 2 secs or just before eating, can also submerge into icy cold water to retain crunch and colour, store in container into fridge till ready to serve (Seok skip this step cos I know you will be too busy for tedious steps like this🤣)

 

3. Arrange the lettuce in a medium bowl, making sure you stuff them firmly to avoid falling pieces when presenting the dish.

4. Heat sauce in a saucepan where it will thicken slightly.

5. Arrange lettuce in centre and abalones around it.  Pour sauce over as a glace.

*can soaked up a couple of wolfberries and use it as garnish on top of abalone.

*Variations- can replace with spinach, broccoli etc.

Thanking one great foodie friend , actually not only food but anything good, Angie dearest...she sourced all these abalone for me..❣❣❣❣