Hai sun bal yu (Abalone and Sea Cucumber)

Serves 6 good size portions

Ingredients 

2 fresh green abalone* 

500 g sea cucumber*

Oil, for cooking

20 whole cloves garlic, peeled 

1 cup spring onions, cut in 2-3 cm lengths

½ cup thinly sliced carrots 

80 mL chicken stock

80 mL soya sauce

80 mL Chinese brown vinegar

40 mL rice wine

2 teaspoons sugar

1-2 tablespoons cornflour

1 teaspoon sesame oil 

*Fresh abalone and sea cucumber can be purchased at seafood markets and also at larger suburban fishmongers. 

1. Put the abalone into the refrigerator for 10-15 minutes to 'put it to sleep'. This will make it easier to remove from the shell. When chilled, lift it out of the shell with a very strong, thin, steel-bladed knife. Carefully cut and lever between the flesh and the shell, making sure not to pierce the flesh as it gives a bad taste. Remove the intestines from the flesh very carefully, too. 

2. Slice the sea cucumber and abalone very thinly.

3. Heat wok to a high heat, then add the oil. Add all the cloves of garlic and stir fry for a few minutes. 

4. Add spring onion, and then add the sea cucumber, chicken stock, soya sauce, carrots, vinegar, rice wine and sugar. Stir through the abalone last. Cook for only a minute.

5. Mix cornflour with a little cold water, then stir through the mixture.

6. Add sesame oil.

7. Remove from heat and serve with rice or noodles.