Cantonese likes the origin flavor of foods, especially seafood, and this dish is another classic example. When I was back home, I used to go to local market with mom and she would choose the large, live abalone carefully (just like the YouTubers ha); we went home, made simple sauce with soy sauce, oyster sauce, cooking wine and sugar. Along with garlic we poured the sauce over abalone on top of vermicelli. Within a short time, steamed abalone with garlic and vermicelli would be ready! Every bite of that tastes like ocean.
Even I mainly get cooked and frozen abalone at the Bay, they still taste fresh and delicious! Sharing recipe below.
QUICK TAKEAWAYS
- a bit of sugar in sauce can bring out the umami flavor
- adding water or rice wine in sauce is to add up the sauce volume so the vermicelli is not too dry
- if in a mind of spice kick, could also add in minced pepper, but not too much to overpower abalone’s umami
RECIPE
- 8-10 Abalone OR MORE
- half a garlic, minced
- 1-2tbsp soy sauce
- 1-2tbsp cooking wine
- 1-2tsp oyster sauce
- 1tsp sugar
- a bunch of vermicelli
- chopped scallions
STEP 1: submerge vermicelli in water till they soften, then use scissor or knife to cut them into bite size length; mince half a garlic, clean abalone
STEP 2: over medium heat, heat pan and add oil. Add in garlic, stir fry till slightly golden
STEP 3: add in soy sauce, cooking wine, oyster sauce and sugar; stir fry and mix well. Then turn off heat.
STEP 4: in a plate, spread the vermicelli, place abalone on top of vermicelli; then spread the sauce evenly on each abalone and vermicelli in between.
STEP 5: transfer plate to steamer and steam for 10-15mins. Closer to the end of steaming, sprinkle the scallions on top
READY TO SERVE!
RESOURCES
