| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | Seafood | 4 | Servings | |
INGREDIENTS
| Fresh abalone | ||
| Milk | ||
| Egg | ||
| Flour |
INSTRUCTIONS
Date: Mon, 4 Mar 96 11:37 PST From: lisab@bdt.com (Lisa Beglinger) You have abalone? Fr-fr-fr-*fresh* abalone. (Lower lip quiver) I had uncles who used to dive for the stuff back in the old days (1970s), but I still remember the technique. 1. Take the abalone to the back porch (bring large mallet), crowbar them out of their shell, and pound the hell out of them. 2. Get electric frypan good and hot while dredging beaten and subdued abalone in milk, egg and flour. 3. Flash fry. I mean they cook *fast*! You don't want an overdone, rubber abalone. 4. Eat, and remember for a lifetime. My uncles also brought sea urchins up from the bottom for unusual souveniers. I believe they let the cats have the innards -- these days they'd be doing business with the best sushi bars. Oh, I almost forgot: 5. Pass around a gallon jug of the finest wine. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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