Abalone with chilli and garlic

This Italian-inspired recipe uses the perfect flavour partners of chilli and garlic to bring to life one of Victoria’s finest seafoods – the abalone.

Credit - Nick Haddow, SBS Food

Preparation - 10 minutes Cooking - 5 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

Instructions

Marinating time 30 minutes

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

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.

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.

Serve immediately garnished with some coriander.

Serves 4-6