🤑 Making the most EXPENSIVE seafood dish (Abalone with Lettuce 鮑魚生菜)

By Made With Lau · 30 min

Ingredients

Instructions

1. Soak 1.5 oz dried shiitake mushrooms in a heat-safe bowl of warm water for 30 minutes, weighted down so they stay submerged. Rinse them first, then cut off and discard the stems once soft.
2. Trim the ends off 1 lb lettuce, separate the leaves and wash well, scrubbing dirty parts. Drain in a colander.
3. Mix the sauce in a separate bowl: 1 tablespoon oyster sauce, 1 tablespoon Kikkoman soy sauce, 2 teaspoons Tamari soy sauce, 2 teaspoons sugar, 1 teaspoon salt, 2 tablespoons water, 0.25 teaspoon white pepper and 2 teaspoons cornstarch.
4. Smash and peel 1 garlic clove and leave it whole. Cut 3 thin slices of ginger.
5. Bring 6 cups of water to a boil in a wok or pot. Add 1 tablespoon corn oil and 1 teaspoon salt. Meanwhile, prepare a bowl of cold water.
6. Blanch the lettuce in the boiling water, in two batches if needed, for 40-50 seconds until bright green. Move to the cold water for about 30 seconds, then drain.
7. Pour out the water, dry the wok, and heat over high heat with 1 tablespoon corn oil. Add the garlic and ginger and cook until fragrant, 30-40 seconds.
8. Lower the heat to medium, add the mushrooms and cook for 30 seconds. Add the juice from the can of abalone, but not the abalone yet.
9. Arrange the lettuce on a serving plate. When the liquid is boiling, add the abalone and cover for 1 minute to heat through.
10. Turn the heat to low, uncover, and stir in the sauce constantly. Raise to medium and cook until thickened to your liking. Finish with 1 teaspoon sesame oil.
11. Layer the mushrooms over the lettuce, arrange the abalone on top, and serve.

Summarized from Made With Lau's video. Watch it for the details.

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