Abalone with oyster sauce
Ingredients and preprocessing
1 processed abalone (from Premium Abalone). Soak in hot water for about 10 minutes before being served to retain its texture, flavour and colour; then cut into thin slices.
In case of using canned abalone: cut into slices, marinate with salt, sugar, seasoning powder and olive oil for 15 minutes.
1 litre of chicken broth
Processed sea cucumber (optional)
Oyster sauce, white wine, corn starch, ginger, garlic.
Shiitake mushroom: boil and run through water several times to reduce bitterness
Broccoli/asparagus: wash until clean
Executive Chef Hoàng Tuấn Anh from Grand Vista Hanoi
Put abalone in a hot frying pan and stir real quick, then add some ginger to enhance the flavour.
Peel and crush garlic, put into the hot pan until the garlic is lightly golden, add broccoli/asparagus and spices.
Making the sauce: Boil the chicken broth, add oyster sauce, sugar, wine, soya sauce and corn starch. Stir until thick.
Presentation: Place the abalone and broccoli/asparagus on a plate, pour the sauce over and decorate with some cilantro. Best served warm.
You can enjoy this at Déli restaurant, 4th floor, Grand Vista Hanoi Hotel, 146 Giảng Võ Street, Ba Đình District, Hà Nội. Tel: 0982 437 564