Abalone meuniere mandarin

1 servings

Ingredients

Quantity Ingredient
5 (7 1/2-ounce) cans Mexican abalone
8 ounces Shrimp
4 ounces Fat pork
4 ounces Water chestnuts, minced
pinch Chives
Ginger water, to taste (see note)
Salt and MSG
1 ounce Maize (corn) flour
4 ounces Chive and ginger oil (see note)
2 ounces Flour
3 Eggs, beaten
⅝ ounce Shaoxing wine
6 ounces Chicken stock

Directions

The following four recipes are from a Chron article called "Foreign Intrigue" by Alice Cuneo that featured recipes from various consulates in the City. This first one is from the Consulate of the People's Republic of China. It's a sophisticated (but uncomplicated) banquet dish featuring abalone, shrimp and porkfat.

Abalone stuffed with minced shrimp, from Shen Xuliang of the Chinese consulate.

Trim the abalone, removing rough parts, and cut into flat rounds. Chop shrimp and fat pork to a paste consistency; stir in the water chestnuts, chives and ginger water. Season with salt and MSG.

Create the abalone "sandwiches" by spreading an abalone round with shrimp paste, then topping with another round. Dredge "sandwiches" in maize flour and set aside.

Heat chive and ginger oil in a wok over medium heat, swirling the oil to coat all sides of the wok.

Dip the abalone "sandwiches" in the flour, then in eggs. Fry in the hot oil until abalone is tender and golden. Add Shaoxing wine, chicken stock, salt and MSG. Bring to a simmer, adjust the seasonings and simmer for 3 to 4 minutes. Serve immediately.

NOTE: Chive and ginger oil is oil in which chives and ginger have been cooked. To make at home, heat 4 ounces oil in a wok set over medium heat. Toss in 1 or 2 tablespoons fresh snipped chives and 3 slices fresh ginger. Stir-fry until fragrant, then proceed with recipe. (Remove ginger slices before serving.) Ginger water is available in Chinese markets.

From the San Francisco Chronicle, 6/15/88.

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