1STEP 1 | Slice galangal, crush and chop lemongrass, shred kaffir lime leaves, and slice chilli.
Thai Style Steeped Abalone
Rice lees sauce blended with Thai herbs: chilled, springy, and immensely refreshing.
Thai Style Steeped Abalone is a fusion cold appetizer combining Chinese lees sauce and Thai aromatics. Galangal, lemongrass, kaffir lime leaves, and chilli are simmered with chicken broth and lees sauce, cooled, and used to marinate tender scored abalones. Refrigerated before serving, the abalones are springy, savory, and richly scented.
Time35min
SuitableCold-food lovers
Method-
Occasion-
Season-
Good Cheap Eats (Sr.4)
Full Episode Video
Ingredients（Serves 2-3）
Quick Method
2STEP 2 | In a pot, combine chicken broth, lees sauce, and the Thai herbs, then bring to a boil to infuse flavors.
3STEP 3 | Strain the boiled herb sauce and place bowl in ice water bath to cool completely.
4STEP 4 | Boil fresh abalone in shell in a pot of hot water for 6-8 minutes until cooked.
5STEP 5 | Remove cooked abalone into ice water, remove shells and green viscera, rinse clean and score cross-hatch pattern on top.
6STEP 6 | Steep scored abalones in the completely cooled Thai herb sauce, cover and chill in refrigerator for 3 hours before serving.
Tips and Pitfalls
Cool sauce completely before soaking
Soaking sauce must be ice-cooled completely; hot liquid makes cooked abalone tough.
Shock cooked abalone in ice water
Plunging cooked abalone immediately into ice water stops cooking and preserves springy texture.
Cross-hatch scoring absorbs marinade
Scoring a cross-hatch pattern on abalone increases surface area for flavor absorption.
Remove green viscera for clean flavor
Removing the shell and green viscera guarantees a clean, pure taste without fishiness.
Overview
Thai Style Steeped Abalone is a fusion cold appetizer combining Chinese lees sauce and Thai aromatics. Galangal, lemongrass, kaffir lime leaves, and chilli are simmered with chicken broth and lees sauce, cooled, and used to marinate tender scored abalones. Refrigerated before serving, the abalones are springy, savory, and richly scented.
