Abalone with Spinach in Oysters Sauce

Abalone – one of the many “must haves” delicacies during the Chinese Lunar New Year.
Preparing canned abalone requires really minimal effort and is a convenient way to enjoy its succulent chewy texture. One simple way to tenderize these exotic molluscs is to simmer the cans into water.
Blanching the spinach(puay leng) helps to retain its flavour and crisp texture. To prepare the sauce, just a tablespoon of dark brown oyster extract heated with abalone brine and chicken stock effortlessly enhances the flavours and add colour any dish.
There are so many tasty ways to prepare abalone. Vegetable dishes tend to be quite boring at times, but with the addition of a few slices of abalone, just brings it up the next level in an instance. With a few simple steps and barely any cooking required – here’s your chance treat your family to this popular sought after delicacy.
You can find more freshly picked ingredients in the link below for easy purchasing, delivered straight to your home!

Purchase here: https://redmart.com/themes/meatmen-abalonespinach
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Adjust Servings
2cans abalone
120ml abalone brine
120ml chicken stock
20cloves garlic (peeled)
5tbsp oil
250g spinach (puay leng, wash thoroughly)
1tsp salt
1tsp cornstarch
1tbsp water
1tbsp oyster sauce
pepper to taste



Boil 2 cans of abalone in water for 2 hours
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Heat 5 tbsp oil in small pot, deep fry 20 cloves garlic (peeled) until golden brown. Drain and set aside
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Cut 250g spinach (puay leng) into 3 sections. Blanch stems in salted water for 2 minutes, add leaves portion and blanch another minute. Drain and set aside. Plate blanched spinach (puay leng)
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Remove abalone for water, rinse to cool down. Set aside the brine and cut the abalone into slices. Lay abalone slices around spinach
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Heat 120ml abalone brine with 120ml chicken stock. Add 1 tbsp oyster sauce, pepper to taste and fried garlic cloves. Bring to boil and thicken with cornstarch solution.
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Add fried garlic in the center of the dish, and pour sauce over abalone slices.
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