Abalone Recipe from the Edge of the World

A diving licence from www.dpiw.tas.gov.au entitles you to take 10 abalone a day from the Edge of the World (Arthur River, Tasmania). A couple of Abalone will make a superb meal.

Here is my Edge of the World Abalone recipe:

1. I prefer to drown them in fresh water (2hrs).
2. Detach from shell (shuck) and remove gut and mouth. Leave whole.
3. Wash thoroughly to remove any sand.
4. Place in a plastic bag and hit firmly a couple of times until the muscle has relaxed. A short piece of 3 by 2 will do.
5. Gently fry or BBQ with butter (preferably Duck River Butter) for 3-4 minutes, turn and after another 2-3 minutes the flesh should melt in your mouth.
6. Serve immediately, with tossed salad and papadums (and a maybe a Sea Urchin Roe Satay Dressing).

Once prepared they are quite versatile. Marinated, deep fried, bread and garlic butter in a jaffle iron, or braised for 10 minutes in a curry, satay or minestrone.

Simply delicious.