Beachfront Abalone
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From The Abalone Lover's Cookbook, Second Edition by Jeri Siegel and Michael Hill.
INGREDIENTS
1 fresh abalone
Several seaweed leaves
1-1/2 tablespoons lemon juice
2 tablespoons bottled Tempura Sauce
1/4 teaspoon pepper
Sesame oilClean and tenderize a fresh abalone. Rinse the seaweed leaves with fresh water, and use them to line the inside of the abalone's shell.
Place the cleaned abalone back in its shell, cover the meat with more seaweed, and place the shell on the glowing embers of a campfire until steaming and the meat is warmed through.
Mix lemon juice, Tempura Sauce, pepper and several drops of sesame oil and serve with the abalone.
Makes 4 servings