Braised Dried Abalone With Bean Dough In Oyster Sauce Recipe

Soak dried abalone

Rinse the dried abalone briefly under cold water to remove surface dust. Place the abalone in a heatproof bowl and pour 1.5 liters (1500 ml) of just-boiled water over them. Cover and soak for 24–36 hours at room temperature or in the refrigerator, changing the soaking water once after 12–18 hours. The abalone should rehydrate, soften and increase in size.

Clean and trim

After soaking, remove each abalone from the liquid. Strain and reserve the soaking liquid (do not discard) and set aside. Using a small sharp knife, remove any remaining guts or dark membrane from the abalone foot and trim to a neat oval shape if needed. Rinse lightly and pat dry with paper towel.

Pre-cook / simmer to tenderize

Combine the reserved soaking liquid (approximately 700–900 ml depending on absorption) with chicken stock to total about 500 ml of flavorful braising liquid in a heavy-bottomed pot or small casserole. Add ginger slices, smashed white spring onion, shaoxing wine, light soy, dark soy, oyster sauce (2 tbs) and rock sugar. Bring to a gentle simmer, add the abalone, cover and poach gently over very low heat for 1½–2 hours until tender when pierced with a skewer. If liquid reduces too much, add up to 300 ml water to maintain a shallow braising level. Keep the lid slightly ajar to prevent boiling too hard. Remove abalone from liquid, reserve abalone and strain and reserve braising liquid for later use.

Prepare bean dough paste

Heat a small skillet or saucepan over low-medium heat and add 2 tbs vegetable oil. When hot, add the chopped shallot and sauté until translucent (about 1–2 minutes). Add the minced garlic and continue for 30 seconds until fragrant but not browned. Add the fermented broad bean dough (120 g) in chunks and break it up with a spatula; cook gently 2–3 minutes to bloom the flavors and reduce raw edge. Add sesame oil (1 tsp) and stir to combine. Remove from heat and set aside.

Combine with braising liquid

Return the reserved strained braising liquid to a small saucepan and bring to a low simmer. Whisk in the cooked bean dough mixture until smooth and integrated. Taste and adjust seasoning: add up to 1 tbs light soy or 1 tbs sugar if needed to balance salt/umami. Keep the sauce warm on very low heat.

Glaze abalone

Place the cooked abalone in a shallow ovenproof dish or keep in the braising pot on very low heat. Spoon several tablespoons of the bean-oyster sauce over each abalone so they sit in a shallow coat. Combine additional oyster sauce (2 tbs) with the reserved sauce if you want a stronger oyster flavor and pour over abalone.

Reduce and thicken sauce

Bring the sauce to a gentle simmer. Mix cornstarch (1 tbs) with cold water (30 ml) to make a slurry. While stirring the simmering sauce, whisk in the slurry a little at a time until the sauce turns glossy and coats the back of a spoon (about 1–2 minutes). Stir in sesame oil (1 tsp) and white pepper (1 tsp). Taste and adjust seasoning.

Finish under broiler (optional)

For a slight caramelized finish, preheat the broiler (grill) on high. Brush a thin coat of sauce over each abalone and place under the broiler 6–10 cm from the heat for 1–2 minutes until edges are lightly caramelized and bubbling. Watch carefully to avoid burning.

Arrange with vegetables

Blanch baby bok choy (if using) in boiling salted water for 30–45 seconds until bright green, then plunge into ice water briefly and drain. Arrange bok choy on a warmed serving platter. Nestle the abalone on top or beside the greens and spoon the glossy bean-oyster sauce over and around the abalone.

Garnish and serve

Scatter julienned green spring onion on top for freshness. Serve immediately while hot with steamed rice.