Seafood - new taste of abalone and soft shell crab

Entree : deep fried soft shell crab has been popularised in recent years by Japanese tempura chefs. Nowadays it is common to find this crispy fried dish on the menu of most restaurants serving Asian, modern Australian and cafe food. Usually seasoned with salt and pepper, shallot and chilli or chicken powder before they are battered and fried.

Although Australian used to have an abundance of abalone in its seas, this shell fish delicacy was rarely enjoyed and appreciated as a food ingredient by the locals - indigenous and white settlers. The Chinese have been fishing in the Pacific ocean, seas and straits around Indonesia and northern Australia for centuries for exotic seafood such as abalone and sea cucumber.

This abalone is fresh, not dried or canned. The chef's skill is put to the test - to slice the abalone thinly and stir fry it quickly so that the texture of the shell fish does not become too tough and stiff.

Other ways of eating abalone include : hot pot, double boiled soup, braised in mushroom and oyster sauce and chicken stew.

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