The Shanghainese style drunken food is one of our favourite appetisers in this world. This time we use instant sauces to make this drunken abalones and it’s easy and convenient. This is an ideal appetiser for a daily meal or snack for a party.
醉鮑魚 Drunken Abalones
The abalones are bouncy, with gent savory flavor and fragrance of wine. Just can’t stop eating until all are gone
We used Dalian abalones this time and ready-to-use sauces. The flavour of the sauces is fine but we still need to adjust the flavour a bit by seasoning
Abalones are still moving when they arrived home
Now it’s the time to prepare the abalones. First immerse them into boiling water for about 30s.
We have to slightly cook the abalones before cleaning. This can help prevent the abalones become tough and chewy when they struggle
After putting abalones in boiling water, it becomes easy to take the shell off
Then we can take out the organs. This green on is liver. In Korean cooking it is used in making porridge but we just took it out this time
Also take out the mouth
Cleaning abalones is a time consuming process. We used to use toothbrush to brush them one by one. But we later learned that we could actually rub the abalones with crude salt. This method helps clean the abalones more efficiently but some areas are difficult to be cleaned in this way
To clean more thoroughly, we can then use the old way. Add some cornstarch onto the abalones with a touch of water
Brush the areas that could not been cleaned by crude salt
Scratch hash pattern on the abalones
Towel dry the abalones. Then steam them over high heat for 3 mins
Put the abalones into ice water immediately to make the texture bouncy
Now we can prepare the marinate. We used a bottle of ready-to-use drunken chicken marinate and 250ml of chicken stock. To give it more flavour, we also added a handful of Shaoxine wine, fish sauce and rock sugar. It’s optional to add Chinese medicine like wolfberry and red dates. Let it boil and then cool down. If more wine flavour is preferred, we may add some more Shaoxine wine after the marinade cools down
Put the abalones into the cooled down marinate overnight. Done!
Too tired recently and want something easier? Go for ready-to-eat abalone
Want to take a challenge to braise abalone from scratch? Check out: