Ingredients:
- 6 whole six-head abalones
- 2 cups KARTA coconut water
- 1 cup chicken broth
- 1 cup mushroom broth
- 1 cup oyster mushrooms, sliced
- 1 cup shiitake mushrooms, sliced
- 1 cup lingzhi mushrooms, sliced
- 1 cup black moss (fat choy)
- 1 prosperity bag (containing a mix of herbs and spices)
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, sliced
- 2 stalks green onions, chopped
1. Prepare the abalones by cleaning thoroughly. Set aside.
2. In a large pot, heat vegetable oil over medium heat. Add minced garlic and sliced ginger; sauté until fragrant.
3. Place the cleaned abalones in the pot and sear briefly on each side.
4. Pour in KARTA coconut water, chicken broth, and mushroom broth.
5. Add oyster mushrooms, shiitake mushrooms, lingzhi mushrooms, and black moss.
6. Add the contents of the prosperity bag to the pot.
7. Stir in oyster sauce, soy sauce, Shaoxing wine, and sesame oil.
8. Bring the mixture to a gentle simmer, then reduce heat and braise for 30-40 minutes or until abalones are tender.
9. Garnish with chopped spring onions.
Enjoy this luxurious dish, featuring the unique flavours of abalone and mushrooms, enhanced by the subtle sweetness of KARTA coconut water. Perfect for special occasions and celebrations!
