Abalone and Vegetable Butter Stir-fry

The Ultimate Summer Diet Booster: Abalone and Vegetable Butter Stir-fry (feat. Baby Potatoes)

Abalone and Vegetable Butter Stir-fry

Has the weather suddenly turned warm? When the heat kicks in, we often crave revitalizing dishes. Among the best ingredients for this are abalones – nutritious and light! Today, we’re making an ‘Abalone and Vegetable Butter Stir-fry,’ incorporating baby potatoes and peas harvested from our weekend farm. It’s a dish that’s not only healthy but also bursting with flavor and texture.

Recipe Info

  • Category : Main dish
  • Ingredient Category : Seafood
  • Occasion : Nutritious food
  • Cooking : Stir-fry
  • Servings : 2 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Intermediate

Ingredients

  • 5 fresh abalones, cleaned
  • 15 shrimp (baby shrimp)
  • 10 baby potatoes
  • A handful of peas
  • 1/2 onion, chopped
  • 4 slices of carrot
  • 1/2 bell pepper (any color), chopped
  • 10 cloves garlic, thinly sliced
  • A pinch of basil
  • A drizzle of olive oil
  • 1 knob of butter
  • Salt, to taste
  • Pepper, to taste

Cooking Instructions

Step 1

First, prepare the abalones. Carefully separate the meat from the shells, remove the abalone’s beak and guts, and rinse them thoroughly under cold water. Cut each abalone into two pieces for easier cooking and eating.

Step 1

Step 2

If your shrimp are frozen, place them in a bowl of cold water for about 10-15 minutes to thaw. Once thawed, drain them well and set aside.

Step 2

Step 3

For the carrots, cut them into a decorative ‘fan’ or ‘jade’ shape. Chop the onion and bell peppers into bite-sized pieces, similar in size to the abalone pieces, for a visually appealing dish.

Step 3

Step 4

Wash the baby potatoes thoroughly. Place the potatoes in a pot with cold water and bring it to a boil over high heat. Once boiling, add the peas to the pot. Cook until the potatoes are tender and easily pierced with a fork, about 15-20 minutes. Drain the water and let them cool slightly.

Step 4

Step 5

Thinly slice the garlic cloves. Heat a generous amount of olive oil in a pan over medium-low heat. Add the sliced garlic and fry gently until it turns a light golden brown. Be careful not to burn it, as it can turn bitter quickly. Once golden, immediately remove the garlic from the oil and place it on paper towels to drain excess oil. Remember that the garlic will continue to darken slightly even after being removed from the heat.

Step 5

Step 6

In the same pan with the garlic-infused olive oil, add the knob of butter. Let it melt completely, allowing its rich aroma to release.

Step 6

Step 7

Once the butter has melted, add the shrimp, prepared abalones, and sliced carrots to the pan. Stir-fry them together, allowing the garlic butter flavor to coat everything. Add the minced garlic (if you’re using it separately from the fried garlic for extra flavor) during this stage.

Step 7

Step 8

Now, add the cooked baby potatoes, peas, chopped onion, and bell peppers to the pan. Continue to stir-fry until all the vegetables are tender-crisp. Season generously with salt and pepper to your liking. For a fragrant finish, tear fresh basil leaves and add them to the stir-fry, tossing gently to combine. Cook for another minute until the basil is fragrant and the dish is well-heated. Your delicious Abalone and Vegetable Butter Stir-fry is ready to be enjoyed!

Step 8



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