How To Cook Abalone In Shell - How To Cook. Add the abalone and stir fry for another two minutes. In a small bowl, whisk butter, garlic, lemon juice, horseradish, hot sauce, and salt to combine.
Abalone (Jeonbok) Korean cooking ingredients
Hot or warm water or in a microwave. In a normal refrigerator, at room temperature, or in iced. On high heat, place a wok or saucepan and pour the oil. Keep them covered while you cool it so it doesn’t get too dry. Cook and/or consume immediately after defrosting and remove any shell fragments before consumption. Place the mussels in a large pot or dutch oven and add just enough water to cover. Then use the toothbrush to brush the side of the abalone. Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat. Turn the slices over and cook until golden on the other side, another 2 to 3 minutes. Remove the pot from the heat and wait for the water to cool before carefully lifting the can out of the water with large tongs.
Then trim off the frill and lip, cut a thin layer off the surface of the foot that attaches to the rocks and rinse and dry. Whisk eggs and milk together in a shallow dish. Remove frozen abalone from plastic bag and place into icy water shell side down in a single layer for 4.5 hours, stir the water regularly. When cooked, take it out of the steamer and let it cool for a few minutes so you can handle it. Then, cover the dish and microwave the shells at medium heat for 1 to 1 ½ minutes. Add extra ice as required to maintain water temperature at less than 3°c (37°f) for full 4.5 hours. After that, use the spoon or small knife to shell the abalone. Turn the heat to medium when the oil turns hot. Then use the toothbrush to brush the side of the abalone. Some people use a meat tenderizer but you may have success gently tapping all over the abalone slice with the back of a large spoon—this method tenderizes the flesh without tearing it. And how you defrost them can impact their final texture.
