Mild-flavoured, firm Bailer Shell meat, is more about texture than taste. This recipe is based on the classic Chinese way of preparing it as taught to me by one of ÎÛµ¼º½¸£ÀûÍøÖ·’s buyers, Alan Ong from Chullora Fish Market.
INGREDIENTS:
1 x 1.5kg Bailer Shell, meat cleaned
Peanut oil, for stir-frying
½ bunch garlic shoots
Large handful bean sprouts, topped and tailed
3cm piece ginger, grated
½ teaspoon sesame oil
Salt flakes and freshly ground white pepper, to taste
2 green onions, finely sliced on the diagonal
Steamed jasmine rice, for serving
METHOD:
Thinly slice the Bailer Shell meat into wide ribbons.
Heat a wok, add a little peanut oil then garlic shoots and stir-fry for 60 seconds, add bean sprouts and a good pinch of salt, stir-fry for another 30 seconds. Remove from wok and set aside.
Add a little more peanut oil then ginger, Bailer Shell meat, sesame oil, salt and pepper and stir-fry for 30 seconds. Return garlic shoots and bean sprouts to the wok with green onions, toss to combine then remove from heat and serve with steamed rice.
ALTERNATIVE SPECIES:
Abalone.