Bamboo-Scented Nanri Abalone
Steamed in bamboo tubes, this dish infuses tender abalone with a subtle bamboo fragrance, an elegant choice for festive gatherings.
Ingredients
12 items- Nanri abalone (or abalone) 4 pieces
- Bamboo tubes 4 pieces
- Bamboo leaves 8 pieces
- Ginger 3 slices
- Green onion 2 stalks
- Chinese cooking wine 2 Tbsp
- Light soy sauce 1 Tbsp
- Oyster sauce 1 Tbsp
- White sugar 1/2 tsp
- Ground white pepper 1/4 tsp
- Broth or water 200 ml
- Cooking oil 2 Tbsp
Nutrition
Steps （6 steps）
Scrub the abalone under running water to remove black film. Use a spoon to extract the meat, discard innards and teeth. Score the top in a cross pattern to half depth. Drain.
Place abalone in a bowl; add cooking wine, soy sauce, oyster sauce, ginger, sugar, and white pepper. Mix well and marinate for 15 minutes to infuse flavor.
Soak bamboo tubes in warm water for 30 minutes, drain. Line bottom of each tube with 2 bamboo leaves; pour in about 30 ml broth to just cover leaves.
Put one marinated abalone into each tube; pour in remaining broth (about 150 ml) until halfway up the abalone. Seal with bamboo lid or foil.
Bring steamer water to a boil; steam tubes over high heat for 8 minutes, until abalone edges curl and flesh is firm and springy to the touch.
Remove tubes, sprinkle with scallions. Heat 2 Tbsp oil in a small pan until smoking; pour over scallions to sizzle. Serve immediately.
Tips
Do not score the abalone too deep or it may break during steaming. Soak bamboo tubes to prevent cracking; rubbing with oil makes cleaning easier. Adjust steaming time (8-10 min) based on abalone size.
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