• Abalone is surprisingly low effort, but high on reward
• One at time, take each abalone and cut into 5-8mm strips, then using meat mallet or rolling pin pound each slice five times, turn and repeat
• Heat the oil in a large wok over a high heat, add the abalone strips and flash fry in batches, turning constantly for 30 seconds, remove and set aside.

Green Curry Sauce

• In the same wok, add the curry paste and fry until fragrant. Chuck in the coconut cream, stock, and fish sauce, simmer for 2-3 minutes. Drop in the broccolini and cook for another 2 minutes
• Return the abalone to the wok, toss and serve with fresh Asian herbs, chilli, crispy shallots and steamed rice. Seriously good