A simple recipe to make, Samira Damirova from Sam’s Foodie Goods has paired the crunch of the panko crumbed Two Oceans abalone with a delicious jalapeño sauce.
Serves 4
Cooking tip: Slice abalone meat horizontally or vertically into 2mm slices.
Ingredients
4 abalone, (200-250gm) thinly sliced
1 egg
Plain flour
1/2 cup Panko bread crumbs (Japanese bread crumbs)
Olive oil
Jalapeño Sauce
6-8 (200gm) jalapeño peppers (If you can’t get your hands on jalapeños, use serrano peppers or any other green chilli peppers with a thick flesh)
1/2 bunch (50gm) fresh coriander
1/2 cup cashew nuts
3 tbsp white wine vinegar (or rice vinegar)
1 tsp sugar
1 tsp salt |
Methods
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- Thinly slice the abalone meat. Prepare a bowl of flour. Add abalone to flour and coat.
- Whisk egg. Add bread crumbs, salt and pepper to a bowl.
- Add floured abalone pieces to egg and coat with bread crumbs.
- Heat oil in frypan. Cook abalone for 1 minute on each side or until golden.
For the Sauce:
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- Wash and pat dry the jalapeños. Remove the seeds.
- Roughly chop the coriander including the stems.
- Place all ingredients into a food processor and whizz until smooth. Taste your sauce, if necessary add more salt or sugar.
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