Ingredients
6 abalones
3 walnuts
6 gingko nuts
2 cups green sweet peas
radish and parsley to garnish
Sauce
3 tbsp soy sauce
1-1/2 tbsp sugar
1 tbsp rice wine
3 cloves garlic
1 piece ginger
dash black pepper
1/8 tsp sesame oil
1/2 cup water
Method
- Clean the abalones and scald in boiling salted water.
- Remove the shells and entrails from the abalones. Score the insides at 1/4″ intervals crosswise and lengthwise.
- Soak the walnuts in hot water and peel off the inner skin using a toothpick.
- Fry the shelled gingko nuts with salt until the color becomes green. Rub off the skins.
- Boil the sauce ingredients in a pan, add the abalones and simmer.
- On a skewer, string the gingko nut, abalone and walnut alternately. Place the skewered food on the shell of the abalone.
- Boil the green peas in salted water and stir-fry lightly. Spread them on a plate and arrange the abalone in the shells on top.
- Garnish with the red radish and parsley before serving.
Source: Low-fat Korean Cooking
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Filed under: Asian, Nut, Recipe Clipping, Sauce, Seafood, Steam, Vegetable |
