Festive Thai-Style Abalone Salad with Italian Baby Spinach


1 canned Abalone
2 Tomatoes
75g Italian Baby Spinach
1 tbsp Thai Sweet Chilli Sauce


Rinse tomatoes and slice them. Place on serving plate.
Add baby spinach.
Carefully cut off the top part of the abalone and slice the rest. Start plating the abalone slices, and drizzle the Thai dressing. Place the abalone head on it for a nice presentation, or slice the top just before serving. If you prefer to cook the abalone, just put the entire can in boiling water for about 30 minutes. Open and slice when cool. Use the abalone broth for steamboat stock.


This Festive Thai Style Abalone Salad sitting on a bed of crunchy Italian Baby Spinach, is so tasty with the sweet and spicy dressing, definitely a must-try especially for the novice cooks! Best part, only 4 ingredients needed!


Sunday, February 5, 2017 - 9:18pm


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