1 abalone -- sliced horizontally into 5mm thick slices, black frilly rim removed using scissors or knife.
1 tablespoon peanut oil
1 teaspoon sesame oil
1 teaspoon finely chopped garlic
1 teaspoon finely grated ginger
1 teaspoon finely chopped chilli (optional)
1 bunch bok choy -- leaves separated
4 oyster mushrooms
1/2 tablespoon fish sauce
1/2 tablespoon oyster sauce
1/2 tablespoon sweet Indonesian soy sauce
8 tablespoons chicken stock
To make the omelette, whisk together the
egg, palm sugar and fish sauce until the sugar is dissolved. Heat the peanut,
and sesame oils in a wok until very hot. Put in half the egg mixture, and spread
it to about 10cm diameter. Cook for 30 seconds.
Place half of the coriander, basil and bean shoots on the egg in the wok and fold the omelette in half using a spatula. After a few seconds, remove the omelette set aside, and repeat for the second omelette
To tenderize the abalone, place the slices on a firm surface, cover with plastic wrap, and pound each slice firmly with a meat mallet or rolling pin until soft. To make the filling, heat the peanut, and sesame oil, in the wok. Add the garlic, ginger, and chilli and fry for 30 seconds. Add the bok choy and mushrooms and cook for 2 minutes. Add the sauces and stock and cook for 30 seconds. Add the abalone and cook for another 30 seconds - not for any longer. Pile on top of the omelettes and serve.
This recipe is from How To Cook Fish - http://www.howtocookfish.info