Slow cooked fresh abalone

Blanch the fresh abalone in hot water with spring onion and ginger for 30 sec

Gently remove the abalone from its shell using a tablespoon. Wash and remove the intestines of the abalone

Dry the abalones, put them into a vacuum bag, add in the abalone marinate

Sous vide (slow cook) the abalone at 80C/ 176F for 2 hours

Remove the abalone from the sauce, heat up the sauce and thicken it with some corn flour

Top the abalone with the sauce and serve