South African Abalone Export Council

Braised Abalone with Spinach


  • 1 palm size canned abalone (you can also use a can with multiple pieces of abalone)
  • 10 pieces of small, dried scallops
  • 1 bulb of garlic with skin intact
  • 1 litre of water
  • 0.5 can of abalone brine
  • 1 tablespoon of oyster sauce
  • 1 tablespoon of premium dark soya sauce
  • 220g of Chinese spinach
  • Some corn starch solution


  1. Place the abalone, scallops, garlic, water, abalone brine and sauces in pressure cooker
  2. Cook for 1hr 30mins. It can be cooked for longer. This was help soften it and incorporate the flavours into the abalone
  3. Remove abalone
  4. Blanch spinach in separate pot of boiling water with half teaspoon of salt and a little oil
  5. Place abalone stock into a pot, remove garlic, bring to boil and slowly add corn starch
  6. Plate up spinach, abalone on top of spinach and sauce over the dish.