Fresh Whole Abalone In Shell

Whole abalone, opened and left sitting in its own shell so the meat rests in a dark-rimmed cup. The flesh is a pale butter-yellow with a firm, close-grained texture, and a ruffled dark mantle runs around the inside edge. The shells are wide and shallow, with the small respiratory holes in a neat row along one side.

They are dressed simply with chopped garlic, red chilli and ginger — steam them for a few minutes and they are done. Abalone tightens and turns rubbery if it is cooked too long, so keep the heat short and serve them in the shell with the juices they give off.

• Whole abalone, meat left in the shell
• Pale butter-yellow flesh, dark ruffled mantle
• Dressed with garlic, chilli and ginger
• Best steamed briefly or sliced and seared fast

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.