Baby Greenlip Abalone in the Shell

Greenlip abalone from Yumbah in South Australia, snap frozen whole in the shell. Baby grade is the size Chinese kitchens prize for a reason: small abalone are more tender than adults, richer in gelatine, and they cook in minutes rather than hours.

In the shell means they plate themselves. Score the meat, top it, steam it, and each one comes out of the steamer looking like restaurant work with no arranging required.

Why Choose Baby Greenlip?

• South Australian: grown at Yumbah in clean SA waters, close to home.
• Baby grade: the sweet spot — more tender than adult abalone and full of gelatine.
• Still in the shell: presentation is built in; the shell is the serving dish.
• Snap frozen: processed and frozen quickly to hold texture.
• Quick cooking: four minutes in a steamer, not a long braise.

Cooking Methods:

• Garlic steamed: score the meat in a crosshatch, pile on minced garlic, steam 4 minutes, finish with hot oil and a little soy.
• Abalone over rice: braise whole in a rich stock and spoon over good steamed rice with the sauce.
• Cheese grilled: cheese and a little mayonnaise on top, under the grill until blistered — the Western dinner-party version.
• Vermicelli steamed: on a bed of soaked glass noodles, so the noodles catch the juices.
• XO sauce: quick fried with XO sauce and spring onion.

The One Rule:
Abalone is tender in the first few minutes and again after several hours. The middle ground turns it rubbery. At this size you want the fast end — four to five minutes, then stop.

Thawing:
Thaw overnight in the refrigerator (0-4°C). Rinse and brush the meat before cooking. Never use hot water or a microwave.

Storage:
Keep frozen at -18°C. Use within 1-2 days of thawing and do not refreeze.

Allergen Note:
Contains molluscs.

Banquet food, four minutes a piece. Order now.