Australian green lip abalone (after cooking soup, slice into 10 pcs ) 1 pc
Asparagus (cut into halves) 5 pcs
Carrot (cut into 10 pcs) 1 pc
Chicken stock 2 bowls Sugar 1/2 tsp
Dried Shrimp 40 g Oyster Sauce 1/2 tsp
Ginger 4 pcs Pepper some
Spring Onion 1 pc Cornstarch Water some
Salt 1 tsp
1. Fry the dried shrimps with spring onion and ginger. Then pour in 2 bowls of chicken stock and boil until 1 bowl left. Remove the soup ingredients. Thenadd in seasoning. Cool down and set aside.
2. Rinse the asparagus and carrot. Cut the asparagus into halves and slice the carrot. Then poach in water for 3-5 minutes. Soak in soup for 30 minutes.
3. Roll the abalone with asparagus. Fix the rolls and carrots with toothpick.
4. Boil the soup. Then add in oyster sauce and cornstarch water. Pour onto the abalone. Ready to serve.