Abalone is considered the King of seafood in Chinese cuisine. I made a soup with the abalone and another Chinese delicacy, fish maw and also with some bits of chicken meat and goji berries. This gourmet soup sure went down a treat!
Abalone or what we called Bao Yu in Chinese is considered a gourmet ingredient. In our household (any many), abalone is definitely reserved for special occasions such as weddings, Chinese new year and other celebrations. The flesh of abalones is widely considered to be a desirable food, and is consumed raw or cooked in a wide variety of dishes.
The abalone we purchased came in a can, already precooked. There are 8 medium-size pieces of abalones in the can and it costed us about $48.00/ can (15 oz/can). The one we got is considered a medium-grade Chinese abalone. My husband bought one can that was imported from Australia before and it has 2 large abalones in there and it costed about the same. The highest grade may cost double or more and come from Mexico.
Abalone has quite a chewy texture and some people may not like it for this reason (obviously not me!). You can use abalone not only in soup but also to stir fry with vegetable and other stuff. My mom likes to use abalone to make a soup and I can’t think of anything better than an abalone soup in a subzero temperature.
My husband loves it with the fish maw in the soup too. The kids didn’t care much for the abalones though (it’s the chewy texture!), which is totally fine by us! More for us to eat! LOL.
Check out other Southeast Asia recipes you might be interested in.
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