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Potato Chip-Crusted Abalone #SundayFunday

 

Today the Sunday Funday group is celebrating chips since today is National Potato Chip Day. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group Rebekah of Making Miracles is hosting and she's asked us to share potato chip recipes, she wrote, "Let's share dishes that incorporate chips, or your favorite homemade chips (potato or otherwise)!"

Here's the line-up of how the #SundayFunday bloggers are using or making chips...


Potato Chip-Crusted Abalone


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


For Rebekah's event, 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, I 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 cup all-purpose flour
  • 3/4 cup crushed potato chips
  • 1 egg, beaten
  • 6 Tablespoons butter
  • splash of olive oil
Gochujang Sauce
  • 2 Tablespoons gochujang (Korean red chili pepper paste)
  • 2 to 3 Tablespoons rice vinegar
  • 1 Tablespoon maple syrup
  • 2 teaspoon gluten-free soy sauce or tamari
  • 1 clove garlic, peeled and diced
  • 1 teaspoon 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.

Next week we'll be cooking with chiles as Karen of Karen's Kitchen Stories leads the discussion. Stay tuned....

Comments

  1. These are GORGEOUS with that golden brown crust, and sound so delicious!!

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  2. I'm surprised you didn't tie into Lit Happens with this abalone recipe. It looks scrumptious

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  3. Oh how I miss abalone. You are so lucky to have it available. I really love the sound of the sauce too.

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  4. Now I need to get back to the Hong Kong market, the only place in Houston I've seen abalone. (I wonder if they are already tenderized.) I'd love to try this, Camilla. No wonder they all wanted seconds!

    ReplyDelete
  5. Truthfully, I actually had to google to find out what abalone is! Interesting recipe.

    ReplyDelete
  6. I have never seen abalone except on Australian food show, but, your's look so delicious and scrumptious!

    ReplyDelete

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