Abalone Steak Recipe
"Conch" "Conk" "Mollusk Seafood"
Ingredients for Abalone
- 1 pound Abalone
- 1 egg, slightly beaten
- 2 teaspoons cream or whole milk
- 3/4 cup crumbled and sifted
- seasoned bread crumbs
- 2 tablespoons cooking oil
Cooking Method for abalone
Cut the abalone into about 1/3 inch thick steaks across the grain and pound to tenderize. In a small bowl, slightly whip together the egg and milk then pour the mixture on a shallow plate. In a second plate spread out the prepared bread crumbs. Wipe dry the abalone and dip the abalone into the egg mixture then, coat in the bread crumbs. When the fry pan oil is hot, saute the abalone steaks for about 1 1/2-2 minutes on each side.
Do not overcook as abalone meat will toughen quickly.
About Abalone
Abalones are large edible sea snails.
Abalone meat has long been a valuable food source for humans in every area of the world where a species is, or used to be, abundant. The various larger species of abalones have been exploited commercially for food to the extent that many populations are now severely threatened.
The meat of this mollusk is considered a delicacy in certain parts of Latin America (especially Chile), France, New Zealand, South East Asia, and East Asia (especially in China, Japan, and Korea). In Chinese speaking regions, abalone are commonly known as bao yu, and sometimes forms part of a Chinese banquet. Similar to shark fin soup or birds nest soup, it is considered a luxury item, and is traditionally reserved for special occasions such as weddings and other celebrations. However, the availability of commercially farmed abalone has allowed more common consumption of this once rare delicacy.
In Japan, live and raw abalone is used in awabi sushi, or served steamed, salted, boiled, chopped, or simmered in soy sauce. Salted, fermented abalone entrails are the main component of tottsuru, a local dish from Honshū. Tottsuru is mainly enjoyed with sake.
In California abalone receives more relaxed treatment and can be found on pizza, sauteed with caramelized mango or in steak form dusted with cracker meal and flour.
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