Steamed Abalone in XO Sauce Recipe

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Ingredients

Adjust Servings:
3 abalone
1 spring onions
3 garlic clove
1 red peppers
XO sauce
2 teaspoons soy sauce
cooking oil

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Steamed Abalone in XO Sauce Recipe

Features:
  • Steaming
  • Stir frying
Cuisine:

Steamed Abalone in XO Sauce is the best recipe that combines abalone and XO sauce, which provide a moist and strong taste. For perfecting mixture, we simply steam abalone to and make it juicy. For the sauce, we adopt the traditional Chinese cuisine approach to mix XO sauce with aromatic minced garlic. Then, pour the sauce over the abalone to bring a pleasant taste mixture.

  • 70 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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Tips:

  1. No need to add salt because both the soy sauce and XO sauce are salty and favored. Use XO sauce to replace soy sauce if you desire.
  1. Do not steam abalone over 15 minutes. You can steam for 8-10 minutes, then turn off the heat and use remaining heat to steam abalone cooked.
  1. The spring onion can remove abalone’s fishy taste and add more favor. After steaming, discard the spring onion.

Steps

1
Done
5 minutes

Rinse and clean abalone’s shell and meat.

2
Done
5 minutes

Remove viscera, then rinse until clean.

3
Done
5 minutes

Make cuts on the abalones. 

4
Done
5 minutes

Prepare red pepper, spring onion, garlic cloves.

5
Done
15 minutes

Place abalone on a dish. Put spring onion on top. Steam for 12 minutes over high heat.

6
Done
5 minutes

Mince the garlic cloves and spring onion. Cut the pepper into small pieces.

7
Done
5 minutes

Preheat the pot, add oil to fry minced garlic until fragrant and golden brown. 

8
Done
5 minutes

Pour in the soy sauce.

9
Done
5 minutes

Stir in the XO sauce.

10
Done
5 minutes

Add chopped spring onions. Mix well and turn off the heat. 

11
Done
5 minutes

Discard the spring onion on the abalones.

12
Done
5 minutes

Pour the sauce over the abalone.

13
Done

Serve.

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Aurora

I teach cooking lessons about Hunan and Cantonese cuisine. You can ask me anything about Chinese cuisine.

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