Braised Abalone with Broccoli and Prawns

1 hr 30 mins


6 - 8 pax

This braised abalone recipe is the epitome of abundance with golden ingots of abalones, prawns, dried mushrooms and JinHua cured ham.


Definitely a crowd pleaser, this glorious bowl of goodness makes for an Instaworthy shot! With bright green broccoli, vibrant red prawns and deep gold abalone, looking at it alone will make you hungry.


More auspicious CNY dishes:

Lychee Sweet & Sour Pork

Steamed Red Grouper with XO Sauce

Fish Maw Soup

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Adjust Servings
3cans Lee Kum Kee Abalone in Premium Oyster Sauce (reserve stock)
8pcs Prawns
300g Broccoli  (cut into small florets)
1tsp Salt
½tsp Sugar
1tbsp Cooking oil
12pieces Dried mushrooms (Pre-soaked for one night & 300ml reserve stock)
3cloves Garlic
3stalks Scallions
30g Jinhua ham (soaked in hot water)
1tsp Lee Kum Kee Light Soy Sauce



Separate abalone from stock in the can, Reserve stock.
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In a pan, pan fry the garlic until slightly brown, add in abalone stock, mushroom water, water, scallions, Jinhua ham, light soy sauce and dried mushrooms, bring it to a boil, turn heat down and let it braise over low heat for 45 minutes.
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In a pot of boiling water, add in cooking oil, salt and sugar, stir to mix well. Add in broccoli florets and blanch until color runs deep and bright, drain and transfer to a bowl of water, set aside.
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Using the same boiling water, blanch the prawns until it turns pink and cooked, drain and dry, set aside.
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When the mushrooms are done, transfer mushrooms out from stock and plate them accordingly, leaving the stock behind. 
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Plate the broccoli, prawns and mushrooms, set aside.
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Drizzle sauce around mushrooms and abalone.
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