Preparation info

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By Peter Gilmore

Published 2014

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  • 4 greenlip abalone, about 70 g ( oz) each
  • 200 ml (7 fl oz) chicken stock


Put the live abalone in a large bowl of iced water for 15 minutes to humanely dispatch them. Take a large tablespoon and shuck the abalone from the shell. Remove the intestines with a sharp knife and discard. Refrigerate the abalone for 24 hours.

Put the abalone in a small cryovac bag with the chicken stock, seal it and steam in a combi-oven at 85°C (185°F) for 8 hours. Allow to cool in the bag and refrigerate until required.