Ingredients
- +- 200g fresh abalone
- 1.5 cups seasoned dry bread crumbs
- 2 eggs, beaten
- 2 Tbsp milk
- 1 cup olive oil
- 1/2 cup tomato sauce
- 1 Tbsp prepared horseradish (grated horseradish roots soaked in vinegar)/wasabi
- 1 tsp lime juice
- chopped fresh parsley for garnish
Method
Serves 1.
- Slice the abalone into 5mm thick steaks; make sure to trim off any meat that is not white
- Place the steak on a cutting board and pound with a meat tenderizer until ready to use
- In a small bowl stir the ketchup, horseradish(alternatively use wasabi) and lime to make a cocktail sauce
- Refrigerate until ready to use
- Heat the olive oil in a larger heavy skillet over a medium heat for about 5minutes
- Whisk the eggs and milk together in a shallow dish, place bread crumbs in a large re-seable plastic bag
- Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat
- Fry coated abalone for 3 to 5minutes on each side until golden brown, then remove and place on paper towels to drain
- Place on a platter, and garnish with lime slices and parsley
- Serve with the cocktail sauce for dipping
- Adjust seasoning if necessary