- Difficulty
- Serves
- Preparation
5mins
- Cooking
15mins
What You Will Need
Ingredients
- Broccoli 200g
- King Oyster Mushroom 50g [Stripped]
- Shiitake Mushroom 30g [Stripped]
- White Beech Mushroom 60g
- Oyster Mushroom 30g
Sauce Mix
- LKK Abalone Sauce 4 Tsp.
- Water 100ml
- Corn Starch Water Some
Made with
Lee Kum Kee products
How to make it
Deep fry all the mushrooms until golden brown and set aside.
Boil the broccoli, drain and set aside.
Add Abalone Sauce and water into the pan and bring to boil, add in the mushrooms in step 1 and corn starch water. Cook until the sauce is thickened.
Pour the mushrooms and sauce mix onto the broccoli and serve.
1 hr 30 mins
easy
6 - 8 pax
This braised abalone recipe is the epitome of abundance with golden ingots of abalones, prawns, dried mushrooms and JinHua cured ham.
Definitely a crowd pleaser, this glorious bowl of goodness makes for an Instaworthy shot! With bright green broccoli, vibrant red prawns and deep gold abalone, looking at it alone will make you hungry.
More auspicious CNY dishes:
Lychee Sweet & Sour Pork
Steamed Red Grouper with XO Sauce
Fish Maw Soup
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Ingredients
Adjust Servings
3cans Lee Kum Kee Abalone in Premium Oyster Sauce [reserve stock] | |
8pcs Prawns | |
300g Broccoli [cut into small florets] | |
1tsp Salt | |
½tsp Sugar | |
1tbsp Cooking oil | |
12pieces Dried mushrooms [Pre-soaked for one night & 300ml reserve stock] | |
3cloves Garlic | |
3stalks Scallions | |
30g Jinhua ham [soaked in hot water] | |
1tsp Lee Kum Kee Light Soy Sauce |
Directions
1.
Separate abalone from stock in the can, Reserve stock.
Mark as complete
2.
In a pan, pan fry the garlic until slightly brown, add in abalone stock, mushroom water, water, scallions, Jinhua ham, light soy sauce and dried mushrooms, bring it to a boil, turn heat down and let it braise over low heat for 45 minutes.
Mark as complete
3.
In a pot of boiling water, add in cooking oil, salt and sugar, stir to mix well. Add in broccoli florets and blanch until color runs deep and bright, drain and transfer to a bowl of water, set aside.
Mark as complete
4.
Using the same boiling water, blanch the prawns until it turns pink and cooked, drain and dry, set aside.
Mark as complete
5.
When the mushrooms are done, transfer mushrooms out from stock and plate them accordingly, leaving the stock behind.
Mark as complete
6.
Plate the broccoli, prawns and mushrooms, set aside.
Mark as complete
7.
Drizzle sauce around mushrooms and abalone.
Mark as complete