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Chipped Abalone with Gochujang Dipping Sauce #CrazyIngredientChallenge


I love the idea behind the Crazy Ingredient Challenge (CIC). In the CIC, we are assigned two ingredients to cook and create. Kelly of Passion Kneaded is our fearless leader. So, here goes...
May's Crazy Ingredient Challenge = potato chips and soy sauce

Several years ago, I covered a cooking class for Edible Monterey Bay that Chef Justin Cogley led at Aubergine called 'Monterey Bay Abalone.' Click to read my piece - Abalone: Local, Delectable, and Not As Daunting as I Previously Imagined


So, when I saw that our CSF (community supported fishery) share was abalone this week, I decided to do an adaptation of our Meunière-Style Monterey Bay Abalone, adding a breading of crushed potato chips and serving it with an Asian-style dipping sauce. What a hit! Everyone asked for seconds. Ummm...sorry, we only got 6 abalone. Next time I'll order an extra package.


Ingredients serves 4
  • 6 to 8 small abalone (ours were vacuum-packed, pre-shucked and pre-tenderized)
  • 1/2 C gluten-free flour
  • 3/4 C crushed potato chips
  • 1 egg, beaten
  • 6 T butter
  • splash of olive oil
Gochujang Sauce
  • 2 T gochujang (Korean red chili pepper paste)
  • 2 to 3 T rice vinegar
  • 1 T maple syrup
  • 2 t gluten-free soy sauce or tamari
  • 1 clove garlic, peeled and diced
  • 1 t sesame oil

Procedure
Gochujang Sauce
Whisk together the sauce ingredients in a small mixing bowl. Set aside.

Place the flour, beaten egg, and crushed chips in bowls. Coat each abalone in flour, shaking off excess. Dip in egg. Dredge in potato chips.

Melt butter in a splash of olive oil in a large, flat-bottom pan over medium-high heat. When the butter begins to foam, place the abalone in the pan.


Gently agitate the pan, allowing the butter to turn brown and give off a nutty aroma. After 2 minutes, turn the abalone and cook for another 2 minutes. Remove from heat. 


Serve immediately with the dipping sauce.


Comments

  1. I have never had abalone. I am so jealous that you live in an area where you can belong to a CFA and get fresh seafood locally. That is much better than lilac bushes....they only flower for a very short time.

    ReplyDelete
  2. And suddenly I feel like I am watching an episode of chopped. One with abalone and potato chips in your basket. Never had abalone and actually had to google to make sure I did remember what it was.

    ReplyDelete

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