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Abalone with Asian Omelette
Serves 2

1 egg
1/2 tsp palm sugar
1 tsp fish sauce
1 Tbsp peanut oil
1/2 tsp sesame oil
6 coriander leaves, finely chopped
4 basil leaves
2 Tbsp bean shoots

1 abalone, sliced horizontally into 5mm thick slices, black frilly rim
removed using scissors or knife
1 Tbsp peanut oil
1 tsp sesame oil
1 tsp finely chopped garlic
1 tsp finely grated ginger
1 tsp finely chopped chilli (optional)
1 bunch bok choy, leaves separated
4 oyster mushrooms
1/2 Tbsp fish sauce
1/2 Tbsp oyster sauce
1/2 Tbsp sweet Indonesian soy sauce
8 Tbsp 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

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.


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