Abalone Filled with Abalone

Name: Abalone Filled with Abalone
Yield: 12
Ingredients: 2 small Japanese abalones - 1 kg each; 1 1/2 cup cooked rice - 300 g; 3 cups chicken broth - 720 ml; 2 tablespoons butter; 1 clove garlic, minced - 5 g; 1 medium onion, chopped - 120 g; 1 stalk celery, chopped - 70 g; 1 green pepper, chopped - 120 g; 1 red pepper, chopped - 120 g; 2 tablespoons chopped parsley; 2 eggs, lightly beaten

1
2 small Japanese abalones - 1 kg each
2
1 1/2 cup cooked rice - 300 g
3
3 cups chicken broth - 720 ml
4
2 tablespoons butter
5
1 clove garlic, minced - 5 g
6
1 medium onion, chopped - 120 g
7
1 stalk celery, chopped - 70 g
8
1 green pepper, chopped - 120 g
9
1 red pepper, chopped - 120 g
10
2 tablespoons chopped parsley
11
2 eggs, lightly beaten

Ingredients

1
2 small Japanese abalones - 1 kg each
2
1 1/2 cup cooked rice - 300 g
3
3 cups chicken broth - 720 ml
4
2 tablespoons butter
5
1 clove garlic, minced - 5 g
6
1 medium onion, chopped - 120 g
7
1 stalk celery, chopped - 70 g
8
1 green pepper, chopped - 120 g
9
1 red pepper, chopped - 120 g
10
2 tablespoons chopped parsley
11
2 eggs, lightly beaten

Directions

1
Cut a small slice off the bottom of each abalone to flatten them
2
Cut a slice from the top and remove the seeds
3
Heat the chicken broth until it boils, then reduce heat
4
Add rice, cover, and cook for 30 minutes or until all liquid is absorbed
5
Melt butter in a pan, add garlic, onion, and celery
6
Cook until onion is softened
7
Add rice, peppers, parsley, eggs, and mix well
8
Stuff the abalones, top with reserved slice, and place in a lightly greased baking dish
9
Baste with oil, gently
10
Bake at 180°C for 90 minutes or until abalones are cooked but still firm
11
Cut into slices to serve
12
The filled abalone can be prepared one day ahead and baked before serving
13
Serve warm or cold.