How to cook Braised Abalone with Spinach

This Braised Abalone with Spinach is a simple & yet yummy dish, definitely excellent for reunion dinner or for special occasions. In fact, this is one of the most commonly served dishes at wedding dinners.

If you find the braising step unnecessary, feel free to skip it. The reason why Roland braised the abalone was because the abalone was rather tough. If yours isnt, just go straight to blanching the spinach & making the gravy (use only 300 ml of water & half can of abalone brine). Please use half of the ingredients for the gravy too.

Refer to the ingredient list below or go to our website here http://spicenpans.com/abalone-with-spinach/ for your easy reference.

We would like to give special thanks to La Gourmet for letting us try out their high quality cast iron wok. If you like to buy them, you can go to any of the major department stores in Singapore such as Isetan, Robinsons, BHG, OG, Metro or Tangs.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Jamie
on behalf of Spice N Pans

Ingredients:
Serves 6

1 palm size canned abalone (you can also use 1 can with multiple pieces of abalone)
10 pieces of small dried scallops
1 bulb of garlic with skin intact
1 litre of water
0.5 can of abalone brine
1 tablespoon of oyster sauce
1 tablespoon of premium dark soya sauce
220g of Chinese spinach
Some cornstarch solution