SALT & PEPPER ABALONE
- Thinly slice the abalone to around 2mm and place into a bowl.
- Place pepper corns and salt into pestle and mortar and grind to a fine powder. Tip pepper and flour into the with the abalone and toss until abalone is well coated.
- In a deep frypan of hot oil place a 100g of the abalone and cook for around 1 minute or until crisp. Remove from pan and place onto paper towel. Repeat with remaining abalone.
- Serve with a squeeze of lemon.
BEN'S TIP: Freeze abalone before use as its easier to cut.