Abalone is a sea mollusc found in the cold water off the coasts of South America, West Coast of North America, South Africa, Australia, New Zealand and Japan.
For the Chinese and Asian culture, it is considered one of the big four delicacies of the sea including abalone, sea cucumber, shark fins and fish maw.
Abalone is an excellent source of many vital nutrients. It is high in protein yet low calories. It also contains a blend of minerals and vitamins including iodine, calcium, phosphorus and vitamin A. The fat content remains low with no cholesterol. It can relieve dry coughs and nourishes liver and promote eye health.
This product is sold dried and needs to be boiled before it is added to stir-fries, soup or braised dishes.
How to prepare dried abalone:
Clean dried abalone with clean filtered water (do not use hot water) and gently brush it. Your hands and the container must be free from grease.
Place dried abalone in boiled water and let it soak inside overnight. Refrigerate once the water has cooled down.
Change the water and clean the abalone gently and repeat the step above until the abalone is soft, which might take 4-5 days.
Once abalone becomes soft, you should be able to press down the centre part with your finger easily. Store it in the refrigerator and cook it as soon as possible. Keep the soaking water, as it can be used as stock. You may repeat step 2 if the abalone has not softened enough.