Abalone Meuniere Mandarin 5 (7 1/2-ounce) cans Mexican abalone
8 oz Shrimp
4 oz Fat pork
4 oz Water chestnuts, minced
pn Chives
Ginger water, to taste (see note)
Salt and MSG
1 oz Maize (corn) flour
4 oz Chive and ginger oil (see note)
2 oz Flour
3 Eggs, beaten
5/8 oz Shaoxing wine
6 oz Chicken stock
Trim the abalone, removing rough parts, and cut into flat rounds. Chop shrimp and fat pork to a paste consistency; stir in the water chestnuts, chives and ginger water. Season with salt and MSG.
Create the abalone "sandwiches" by spreading an abalone round with shrimp paste, then topping with another round. Dredge "sandwiches" in maize flour and set aside.
Heat chive and ginger oil in a wok over medium heat, swirling the oil to coat all sides of the wok.
Dip the abalone "sandwiches" in the flour, then in eggs. Fry in the hot oil until abalone is tender and golden. Add Shaoxing wine, chicken stock, salt and MSG. Bring to a simmer, adjust the seasonings and simmer for 3 to 4 minutes. Serve immediately.
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