Steamed Abalone in the Shell

Whole abalone, still sitting in its own shell and steamed until the meat turns pale orange-pink and glossy. Each shell is loaded with minced garlic, slivers of red chilli and fine threads of ginger — the classic dressing, and the reason the shells are worth keeping.

Steaming in the shell is what keeps abalone tender. The muscle stays plump and slightly springy rather than shrinking to rubber, and the liquor that collects around it is pure savoury sweetness.

• Whole abalone served in the natural shell
• Topped with garlic, red chilli and ginger
• Plump, springy texture — never chewy
• Steam or warm through for 3-4 minutes and serve at once

Keep frozen at -18°C or below. Cook thoroughly before eating.