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Chilled Abalone in Sweet & Sour Thai Sauce

Thailand is located in a subtropical region and experiences hot weather year-round. As a result, they have developed various sour and spicy dishes to help beat the heat. Eating Thai food in summer is truly a refreshing and enjoyable experience.

Chilled Abalone in Sweet & Sour Thai Sauce


Delicious Chilled Abalone in Sweet & Sour Thai Sauce

The essence of Thai cuisine lies in the diverse use of spices and herbs. Many dishes balance various taste sensations. Sour and spicy flavours are almost always present, immediately stimulating the appetite. However, having only sour and spicy flavours is not enough. To make the dishes truly enjoyable, a touch of sweetness is necessary for balance. Thailand is abundant in coconuts, so coconut sugar is commonly used. It's both sweet and fragrant. Coconut sugar is not very common in Hong Kong; to buy it, one needs to visit certain Thai food specialty stores or take a trip to Kowloon City.


This Thai-style chilled abalone dish follows the method of most Thai salads, combining a sauce that's sweet, sour, and spicy.


How to make abalone crunchy and refreshing?

This Thai-style chilled abalone dish follows the method of most Thai salads, combining a sauce that's sweet, sour, and spicy. All the spices can be found in regular markets. The preparation is also very simple. After cleaning the small abalones, steam them first (usually 3-4 minutes is enough), then immediately immerse them in ice water. When making cold salads, don't skip this ice water step - it's the key to keeping the abalone crunchy and refreshing. Finally, just mix in the prepared Thai sauce.


When making cold salads, don't skip this ice water step - it's the key to keeping the abalone crunchy and refreshing.

A flavourful, appetizing dish that's presentable enough for formal dining can be prepared in just 30 minutes!



Ingredients (serve 4)

 

Fresh Abalone

10-12 pcs

Ice Water

1 bowl

Lime

4-5 bulbs

Garlic

2 cloves

Shallot

2 pcs

Ginger

2 slices

Bird-eye Chilli

2 pcs

Coriander

1 bunch

Lemongrass

2 sticks

Coconut Sugar

50 g

Fish Sauce

2 tbsp

Tamarind Paste(optional)

2 tsp



Steps

 
1. Clean the abalone with water, then use a small knife to separate the meat from the shell, discarding the internal organs.
1. Clean the abalone with water, then use a small knife to separate the meat from the shell, discarding the internal organs.

2. Boil a pot of water. Once boiling, place the baby abalone in a steamer, cover, and steam for 3-4 minutes (depending on the size). While the abalone is steaming, prepare a bowl of ice water.
2. Boil a pot of water. Once boiling, place the baby abalone in a steamer, cover, and steam for 3-4 minutes (depending on the size). While the abalone is steaming, prepare a bowl of ice water.

3. After steaming the baby abalone, immediately place them in the ice water for about 10 minutes to maintain a firm texture. Additionally, reserve the "abalone juice" left on the steaming plate (as shown in the small picture) to mix into the sauce later.
3. After steaming the baby abalone, immediately place them in the ice water for about 10 minutes to maintain a firm texture. Additionally, reserve the "abalone juice" left on the steaming plate (as shown in the small picture) to mix into the sauce later.


4. While the baby abalone are chilling, prepare the following ingredients: squeeze the juice from the lime; mince the garlic, shallots, lemongrass, bird's eye chili, ginger, and coriander.
4. While the baby abalone are chilling, prepare the following ingredients: squeeze the juice from the lime; mince the garlic, shallots, lemongrass, bird's eye chili, ginger, and coriander.

5. Mix the minced garlic, shallots, lemongrass, bird's eye chili, ginger, and coriander with the lime juice, fish sauce, coconut sugar (or regular sugar), tamarind paste (optional), and the reserved abalone juice to create the sauce.
5. Mix the minced garlic, shallots, lemongrass, bird's eye chili, ginger, and coriander with the lime juice, fish sauce, coconut sugar (or regular sugar), tamarind paste (optional), and the reserved abalone juice to create the sauce.

6. Drain the abalone from the ice water and mix it with the prepared sauce, ensuring everything is well-coated. Then, place it in the refrigerator to chill for at least 2 hours.
6. Drain the abalone from the ice water and mix it with the prepared sauce, ensuring everything is well-coated. Then, place it in the refrigerator to chill for at least 2 hours.

7. After chilling, it’s ready to enjoy!
7. After chilling, it’s ready to enjoy!

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