Taiwanese Hai Sun Bal Yu (Abalone and Sea Cucumber)

Servings: 6

Ingredients:

2 fresh green abalone

500 g sea cucumber

Oil, for cooking

20 whole cloves garlic, peeled

1 cup spring onions, cut in 2-3 cm lengths

½ cup thinly sliced carrots

80 ml chicken stock

80 ml soya sauce

80 ml Chinese brown vinegar

40 ml rice wine

2 teaspoons sugar

1-2 tablespoons cornflour

1 teaspoon sesame oil

Cooking Instructions:

Put the abalone into the refrigerator for 10-15 minutes to 'put it to sleep'. This will make it easier to remove from the shell. When chilled, lift it out of the shell with a very strong, thin, steel-bladed knife. Carefully cut and lever between the flesh and the shell, making sure not to pierce the flesh as it gives a bad taste. Remove the intestines from the flesh very carefully, too. Slice the sea cucumber and abalone very thinly. Heat wok to a high heat, then add the oil. Add all the cloves of garlic and stir fry for a few minutes. Add spring onion, and then add the sea cucumber, chicken stock, soya sauce, carrots, vinegar, rice wine and sugar. Stir through the abalone last. Cook for only a minute. Mix cornflour with a little cold water, then stir through the mixture. Add sesame oil. Remove from heat and serve with rice or noodles.

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