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Abalone, Cucumber & Wakame Salad

Abalone, Cucumber & Wakame Salad


Hatco and Krampouz are proud to offer a variety of commercial and professional countertop cooking equipment. This recipe is originally shared by Krampouz.

Abalone, Cucumber & Wakame Salad Preparation

8 abalones (not too big and not shucked)
20 g whole dried wakame seaweed sheets
2 cucumbers
2 tbsp. cider vinegar
2 tbsp. peanut oil
1 garlic clove
1 shallot
20 g butter
10 cl fresh cream
¼ bunch of flat-leaf parsley
Sea salt
Ground black pepper



  • Rehydrate seaweed soaking in a bowl of cold water for 15 minutes. Wring them by pressing them well and cut them into thin strips.
  • Peel the cucumbers, cut into 2 lengthwise and remove the seeds. Cut into slices.
  • In a bowl, mix the vinegar, 2 pinches of salt, oil and 2 grinds of pepper. Mix seaweed and cucumber in the salad dressing. Refrigerate.
  • Shell the abalones by cutting the foot flush with the shell and remove the mouth. Using a small spoon, recover the thick brown liquid of the abalones and reserve in a bowl. Rinse abalone under cool water and dry them with a paper towel. Beat them through a cloth with the flat side of a hammer or mallet.
  • Peel and chop the garlic and shallot. Chop the parsley.
  • Melt the butter in a pan on the griddle, brown the shallots and garlic. Add the brown liquid in the bowl and whisk. Cook for 1 minute before adding the cream. Whisk over low heat until the sauce is smooth. Season generously with pepper. Keep warm.
  • Cook the abalones on the griddle for 2 to 3 minutes on each side. Sprinkle with parsley. Salt and pepper lightly, because the sauce is seasoned already.
  • Serve abalones accompanied with sauce and salad. Enjoy your meal!

Advice: Once the shells are on the griddle, cover them with a stainless-steel bowl for 3 to 4 minutes until opening.

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