Gong bao style braised baby abalone

Serves 4  
Prep time 10 minutes
Cook time 25 minutes

1½kg fresh baby abalones

marinade
1 tbsp Shaoxing rice wine
2 tbsp cornstarch
1 tbsp water
1 tsp salt
1 tbsp light soy sauce

sauce
3 tbsp sugar
1 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp Chinkiang black Chinese vinegar
1 tbsp sesame oil
2 tbsp water
1 tsp whole Sichuan peppercorns
2 tbsp peanut oil
2 garlic cloves, peeled and minced
2 knobs fresh ginger (each approximately 3 inches long), peeled and minced
4 sprigs spring onion (only the white portions, cut into chunks)
1 sprig coriander root, smashed
½ cup dried red chillies.
1 tbsp cornstarch
½ cup salted cashew nuts

• Wash, clean and pat the abalones dry.
• Mix the marinade ingredients well, add the abalones and let the mixture rest at room temperature for 30 minutes
• Combine the sauce ingredients well in a small bowl. Set aside.
• Heat up peanut oil in a wok, add in the garlic and ginger. Fry for a minute then add spring onion, coriander root and dried chillies.
• Fry the mixture for 1 minute under high heat, tossing continously (be careful not to burn the spices).
• Add in the abalone and fry everything over high heat, stirring constantly for a few minutes until the meat is cooked.
• Add in the reserved sauce, thicken with cornflour and stir-fry for 1 minute. Finally, toss in the cashew nuts and mix well.

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