1 kg of abalone
2 tablespoons of lemon juice
to taste salt
200 g of abalone (2 large pieces)
500 g of onion (2 large onions) cut into rings
1 cup of roasted pecan nuts (150 g)
1 cup of toasted almond nuts (150 g)
1 tablespoon of fresh ginger grated
2 pimento peppers cut into pieces
2 cloves of garlic
2 tablespoons of ground cumin
2 cups of coconut milk (480 g)
2 cups of water
1 kg of abalone
2 tablespoons of lemon juice
to taste salt
200 g of abalone (2 large pieces)
500 g of onion (2 large onions) cut into rings
1 cup of roasted pecan nuts (150 g)
1 cup of toasted almond nuts (150 g)
1 tablespoon of fresh ginger grated
2 pimento peppers cut into pieces
2 cloves of garlic
2 tablespoons of ground cumin
2 cups of coconut milk (480 g)
2 cups of water
Rinse and clean the abalone, then marinate it in lemon juice and salt
Cut the abalone into small pieces
Combine all ingredients except for coconut milk and water in a large pot
Cook the mixture with the lid on, stirring occasionally, until the abalone becomes tender and starts to break apart
Add the coconut milk and water, and cook with the lid on until the abalone is very tender
Remove from heat and puree using an immersion blender or food processor
Return to the pot
Add the abalone pieces
Let it simmer until cooked through
Check seasoning
Note: The consistency of this dish depends on the quality of the abalone
If needed, thicken with cornstarch dissolved in a little water
Serve 15 servings.
