Spicy Abalone . 麻辣小鮑魚

 Spicy Abalone . 麻辣小鮑魚

 I prepared this dish quite often and have promised to share this recipe to a number of friends.  Eventually I get the time to sit down and write on it.  It is a simple, easy and yummy cold dish; you could have it done within 15 minutes if you have all the ingredients ready on hand.

我經常做這道菜，也承諾好幾個朋友在此分享這食譜。 今天終於找到時間坐下來靜心寫。 這是一個既簡單、易做又好吃的餐前小吃；如果您準備好所有食材，相信可以在15分鐘內完成。

Spicy Abalone

Ingredients:

Canned Mini Abalone in clear broth, cut each slantingly into 2    1 can

Chinese Parsley, sectioned into 1"   1 stalk
Spring Onion, chopped 1/2 stalk
Garlic clove, chopped  1 pc
Shallot,  thinly sliced  1 pc
Red Chili, thinly sliced,  1 pc
White pepper  1/4 tsp

Seasoning:
Abalone Sauce (from the can) 1 tsp
Peppercorn Oil  1-1/2 tbsp
Sesame Oil   1/2 tsp
Red Chili Oil   1 tsp
Hot Red Chili Powder  1/2 tsp
Light Sauce   1 tsp
Magi Sauce    1/4 tsp
Chicken powder  1/2 tsp
Sugar   1 tsp
Salt      a pinch

Garnishes:
Chinese Parsley  a little
Red Chili Oil   a drizzle

Method:

1. Open the canned abalone, drain off the sauce, but keep it for other dishes.  Reserve 1 teaspoon of abalone sauce and slightly reheat it

2. Prepare Chinese parsley, spring onion, garlic, shallot and red chili

3. Marinate abalone with 1/4 tsp of white pepper

4. Mix well the seasoning, and add (2) in, then add in abalone and mix well

5. Dish up, garnish with extra parsley and add a drizzle of red chili oil on top

Cooking Tips:

1. This recipe, to me, is medium spicy and hot; you may add extra peppercorn oil and chili powder to your taste
2. Adding chicken powder and Magi sauce is not for commercial purpose, but to bring out the aroma of the whole dish as peppercorn oil is chili, but not having enhanced flavor
3. Marinate canned abalone with a little white pepper to drive away the can smell from abalone as it is kept in the can for quite a while
4. If you want to have stronger flavor, let the abalone stay in the seasonings for longer time; if not, let abalone sit in the seasonings for 5 minutes should be good enough

麻辣小鮑魚

材料： 

罐頭一口清湯鮑魚,   每隻斜切為二   1 罐

芫荽 ，切 1" 段    1 棵
蔥 ，切碎     1/2 棵
蒜頭，  切碎   1 顆
紅蔥頭，切薄片   1 顆
紅辣椒，斜切薄片   1 顆
白胡椒粉   1/4 tsp

調味：
鮑魚汁 ( 罐內)   1 tsp
花椒油   1-1 / 2 tbsp
麻油     1/2 tsp
紅辣椒油   1 tsp
辣紅辣椒粉  1/2 tsp
鮮味生抽  1 tsp
鮮醬油   1/4 tsp
雞粉   1/2 tsp
糖  1 tsp
鹽   少許

裝飾：
芫荽   少許
紅辣椒油   少許

做法：
1.打開罐裝鮑魚，瀝乾醬汁，但保留用在其他菜餚上。預留 1 茶匙鮑魚汁，稍稍加熱
2. 預備及切好料頭：芫荽、蔥、蒜、紅蔥頭和紅辣椒
3. 用1/4 茶匙白胡椒粉拌勻小鮑魚
4. 將調味料充分混合，加入（2）的料頭，然後加入鮑魚拌勻
5. 上碟，以芫荽裝飾，灑入幾滴紅辣椒油

提示：
1. 這個調味，對我來說是中辣 ; 你可以根據自己的口味加減的花椒油和辣椒粉
2. 加入雞粉及鮮醬油並非賣廣告，只因花椒油帶辣但欠層次，雞粉及鮮醬油有提鮮作用
3. 用白胡椒粉拌小鮑魚可去久存金屬罐的氣味
4. 如想鮑魚帶濃味，可讓鮑魚浸在調味長一點時間，否則拌勻後待 5分鐘即可