2 abalone, thinly sliced
1/2 tbsp oil (any mild flavoured oil)
2-3 tbsp salted butter
4 garlic cloves, peeled and crushed
1/2 dried red chilli, thinly sliced
Few generous turns of freshly cracked pepper
Salt to taste (if needed)
Edible flowers if desired
Crusty bread and a glass of local Sauvignon Blanc Semillon to serve.
Using a meat hammer, mallet each slice of abalone (use the spiky side of the mallet). Place the wok over the wok burner over medium high, add the oil, butter garlic, chilli and cracked pepper and stir them around the wok for a few moments until the garlic releases its aroma.
Increase the heat to high and immediately add the tenderised abalone slices, toss them for a minute or until abalone no longer appear to look translucent. Try not to cook the abalone for too long as it will get tough if overcooked, you essentially need to heat abalone through to seal it.
Remove the abalone from the wok into serving dish, reserving the juices. Add butter to the juices and stir though until it’s completely melted.
Dress the abalone with the juices and garnish with fresh coriander leaves, and edible flowers if desired. Serve alongside crusty bread, lime wedges or cheeks and a glass of cold Sauvignon Blanc Semillon.
You can learn more about Chef Samira Damirova and her recipes on her Instagram: @samira_damirova__