How to prepare abalone
The guts must be removed as soon as the abalone is dead.
Remove abalone flesh from the shell by sliding a short-bladed knife around the edge, between the flesh and the shell, cutting the flesh from the shell.
Pull the flesh out of the shell.
Slice the guts from the flesh and discard.
Using a small clean scrubbing brush or clean pot scourer, scrub the mucus off the skirt (black or green fringe) for a more attractive appearance.
Trim the skirt.
Abalones often need to be tenderised before further preparation. Any, or a combination, of the following steps can be taken.
Cut the flesh horizontally into 2–5 mm slices.
Beat the layered abalone firmly with a smooth-surfaced mallet until the muscle relaxes and becomes supple.
Optional: Place sheets of sturdy plastic between the flesh slices before beating.
Mincing will also help tenderise the abalone but use of this method will depend on the end presentation desired.
The way abalone is cooked will affect its tenderness. It can be cooked for a long period at a low temperature or for a very short period at a high temperature:
slow cook: up to six hours at about 92–95°C in water or a stock
fast cook: sliced very thinly (1–2 mm) and stir-fried for five seconds
Alternatively, abalone can be thinly sliced and eaten raw.