Abalone in Lemon Shells
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From The Abalone Lover's Cookbook, Second Edition by Jeri Siegel and Michael Hill.
INGREDIENTS
1 pound cooked abalone, diced
1 medium cucumber
6 large lemons
3 tablespoons grated white radish
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon soy sauceSlice one end off of each lemon and save the end. Scoop out the pulp. If the lemon will not stand upright, with the open end up, cut a thin slice off the other end to level it.
Peel the cucumber and chop it coarsely. Combine the diced abalone and cucumber with the grated radish, rice vinegar, sugar and soy sauce. Season with salt.
Toss well, then stuff into the lemons. Cover them with their "lids" and serve on small saucers.
Makes 6 servings