Abalone with Chilli and Garlic

This Italian-inspired recipe uses the perfect flavor partners of chilli and garlic to bring to life one of Tasmania’s finest seafoods – the abalone. You need to use fresh abalone, which can be hard to get hold of, but it would work just as well with calamari too.

Marinating time 30 minutes

Ingredients

50 ml good extra virgin olive oil
2 garlic cloves, finely sliced
1 large red chilli, seeds removed and finely sliced
1 large green chilli, seeds removed and finely sliced
1 lemon, juiced
salt and pepper
2 whole abalone, freshly shucked, cleaned, scrubbed and trimmed
coriander, to garnish

Short Instructions:

Step 1

In a bowl combine the olive oil, garlic, chilli and lemon juice. Season with salt and freshly ground pepper.

Step 2

Tenderise the abalone with a meat tenderiser and then very finely slice the abalone into 1–2 mm thick slices. Toss into the marinade and stir to cover evenly. Marinate for 30 minutes.

Step 3

Heat a wok or heavy-based frying pan over a high heat until very hot (smoking!). Throw all the abalone and marinade in and stir-fry for 2–3 minutes. Watch out as it will spit for the first 30 seconds as it hits the high heat.

Step 4

Serve immediately garnished with some coriander.