Description

Camanchaca California Red Abalone is one of the finest in the world. Sustainably-raised in Chile, they get their firmness, texture, and exquisite taste from their 100% natural kelp diet. This Sashimi-grade abalone is guaranteed to be the finest abalone with nothing artificial – bringing harmony and taste perfection to every delicious bite. The ultimate abalone and the only choice of celebrity chef, Martin Yan, Camanchaca California Red Abalone is what Chef Yan cooks exclusively in his kitchen.

To prepare, clean the abalone by sprinkle salt and scrub with a brush. Rinse thoroughly with water. Remove the meat by using a spoon to separate the flesh from the shell. Remove the innards and frill gently with a knife, removing the hard part by cutting in the shape of a “V.”

Chef Recommended Abalone Recipe

Ingredients: 8 fresh Camanchaca Red Abalones. 16 okras (cut-off with hard skin at the top). Seasoning mix: 20g sliced ginger, 2 sectioned scallions, 50ML Chinese marinade, 50ML water

Sauce mix: 1 tablespoon premium sesame oil, 2 tablespoon seasoned soy sauce for seafood

Directions

1) Wash abalone shells thoroughly with a brush

2) Place on rack and steam for 10-12 minutes, and let cool

3) Remove the shell and innards and wash the abalone and pat dry with a kitchen towel

4) Heat 500ML of water, add ginger and scallions and cook for 10 minutes, until approximately 200ML of water remain

5) Add Chinese marinade and pour into a large bowl, soak the cooked abalone inside and chill for 3-4 hours

6) Wash the Okra with coarse salt and blanch in water for 30 seconds to 1 minute, depending on the size

7) Remove the Okra and place in ice water to chill

8) Drain and set aside

9) Slice the abalone and arrange on a plate with Okra

10) Add sauce on top, serve and enjoy!