CAPE ABALONE IN BROTH WITH SEA CUCUMBER & MUSHROOMS
SHORT DESCRIPTION
Enjoy the variety of flavours and textures of Cape Abalone, sea cucumber, sea scallop and shiitake mushroom in a richly flavoured broth.
Serves 1
INGREDIENTS
1 dried I&J Cape Abalone
1 sea cucumber (bought prepared in frozen or dried form)
1 dried scallop (soaked for 3 hours in hot water)
1 dried Shiitake mushroom (soaked overnight)
For the broth
1 kg pork rib
1 soup chicken
3 g white peppercorns
500 g carrots, roughly chopped
200 g onions, chopped
50 g fresh ginger root, cut into 3 pieces
350 ml oyster sauce
5 000 ml water
METHOD
1.
Bring water to boil with all the other broth ingredients, then add dried abalone and cook gently for 10 hours until it is tender.
2.
About an hour before you plan to serve this dish, put the sea cucumber, scallop and mushroom into a smaller pot and ladle stock over them until the liquid just covers them. Bring to a low simmer, cover, and braise for a about an hour.
3.
Strain the abalone broth and thicken slightly with potato starch until is glossy.
4.
Arrange abalone, sea cucumber, scallop and Shiitake on the plate. Pour over the abalone broth and serve.
