Ingredients:1 can of abalone
1 head lettuce
Seasonings:
1 tsp sherry
2/3 cup stock
3 tbsp oyster sauce
1 tsp sugar
dash of sesame oil
1 tbsp corn flour solution
shake of pepper
Procedure:
1. Slice abalone into thin pieces
2. Wash and trim lettuce. Blanche in saline water with 1/4 cup of oil for few seconds. Drain thoroughly.
3. Arrange cooked lettuce in a deep platter.
4. Heat wok and add 2 tsp oil. Sizzle sherry and add stock and bring to boil. Season to taste then thicken with cornflour solution. Pour in sliced abalone to mix well. Add oil ad dish. Serve hot.
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