Abalone with Garlic Butter and Herbs
One of our favourite ways to prepare abalone is also one of the simplest – flash frying thin slices in garlic butter until they just curl. This quick technique keeps the abalone tender and full of its natural sweetness, while allowing room for creativity. Add chilli for heat, ginger for warmth, or fresh herbs for brightness – the result is always delicious, easy, and ready in minutes.
Serves: 2–3 as a starter or side dish
Preparation time: 10 minutes
Cooking time: 5 minutes
Ingredients
- 250–300 g Eyrewoolf Greenlip or Blacklip abalone, thinly sliced
- 2 tbsp unsalted butter
- 2 cloves garlic, finely chopped
- 1 small red chilli, finely sliced (optional)
- 1 tsp fresh ginger, finely grated (optional)
- 1 tbsp fresh herbs (parsley, coriander, or chives), chopped
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- Lemon wedges, to serve
Method
- Prepare the abalone: If using whole abalone, clean and slice thinly across the grain to ensure tenderness. Pat dry with paper towel.
- Heat the pan: Place a heavy-based frying pan over medium-high heat. Add the butter and allow it to foam, being careful not to burn the butter.
- Add aromatics: Stir in the garlic (and chilli or ginger, if using) and sauté for 10-20 seconds until fragrant.
- Flash fry the abalone: Increase the heat to high and add the abalone, separating the slices as needed. Cook by tossing the abalone around the pan quickly for 10-20 seconds just until the slices curl and turn opaque. Do not overcook, as this will toughen the abalone.
- Finish with herbs: Turn off heat and toss through the fresh herbs, season with sea salt and cracked pepper, and remove from heat immediately.
- Serve: Transfer to a warm plate and serve with lemon wedges.
Serving Suggestions
- Pair with crusty bread to soak up the garlic butter.
- Serve alongside seasonal vegetables—such as grilled asparagus in spring or roasted pumpkin in autumn—for a complete dish.
- Enjoy as a shared starter with a glass of crisp white wine.
