Chilled Abalone in Sweet & Sour Thai Sauce

Thailand is located in a subtropical region and experiences hot weather year-round. As a result, they have developed various sour and spicy dishes to help beat the heat. Eating Thai food in summer is truly a refreshing and enjoyable experience.

Delicious Chilled Abalone in Sweet & Sour Thai Sauce

The essence of Thai cuisine lies in the diverse use of spices and herbs. Many dishes balance various taste sensations. Sour and spicy flavours are almost always present, immediately stimulating the appetite. However, having only sour and spicy flavours is not enough. To make the dishes truly enjoyable, a touch of sweetness is necessary for balance. Thailand is abundant in coconuts, so coconut sugar is commonly used. It's both sweet and fragrant. Coconut sugar is not very common in Hong Kong; to buy it, one needs to visit certain Thai food specialty stores or take a trip to Kowloon City.

How to make abalone crunchy and refreshing?

This Thai-style chilled abalone dish follows the method of most Thai salads, combining a sauce that's sweet, sour, and spicy. All the spices can be found in regular markets. The preparation is also very simple. After cleaning the small abalones, steam them first (usually 3-4 minutes is enough), then immediately immerse them in ice water. When making cold salads, don't skip this ice water step - it's the key to keeping the abalone crunchy and refreshing. Finally, just mix in the prepared Thai sauce.

A flavourful, appetizing dish that's presentable enough for formal dining can be prepared in just 30 minutes!

Ingredients (serve 4)

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Fresh Abalone	10-12 pcs
Ice Water	1 bowl
Lime	4-5 bulbs
Garlic	2 cloves
Shallot	2 pcs
Ginger	2 slices
Bird-eye Chilli	2 pcs
Coriander	1 bunch
Lemongrass	2 sticks
Coconut Sugar	50 g
Fish Sauce	2 tbsp
Tamarind Paste(optional)	2 tsp

Steps

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1. Clean the abalone with water, then use a small knife to separate the meat from the shell, discarding the internal organs.

2. Boil a pot of water. Once boiling, place the baby abalone in a steamer, cover, and steam for 3-4 minutes (depending on the size). While the abalone is steaming, prepare a bowl of ice water.

3. After steaming the baby abalone, immediately place them in the ice water for about 10 minutes to maintain a firm texture. Additionally, reserve the "abalone juice" left on the steaming plate (as shown in the small picture) to mix into the sauce later.

4.　While the baby abalone are chilling, prepare the following ingredients: squeeze the juice from the lime; mince the garlic, shallots, lemongrass, bird's eye chili, ginger, and coriander.

5. Mix the minced garlic, shallots, lemongrass, bird's eye chili, ginger, and coriander with the lime juice, fish sauce, coconut sugar (or regular sugar), tamarind paste (optional), and the reserved abalone juice to create the sauce.

6. Drain the abalone from the ice water and mix it with the prepared sauce, ensuring everything is well-coated. Then, place it in the refrigerator to chill for at least 2 hours.

7. After chilling, it’s ready to enjoy!