- 250 g cleaned abalone
- Vegetable oil, for deep-frying
- 150 g (1 cup) plain flour
- 2 tbsp ground pepperberry
- 1 tbsp salt
Identify the flat side and the curved side of the abalone. Using a flat knife, run the knife between the shell and the flesh on the flat side and move it around until the flesh detaches from the shell. Remove the beak by cutting a small V at the head of the muscle. Slice the abalone as thinly as possible.
Heat the oil in a heavy-based saucepan or deep-fryer to 180˚C.
Meanwhile, combine the flour, pepperberry and salt in a shallow bowl. Lightly coat the abalone in the flour mixture and shake off the excess.
Deep fry the abalone, in batches if necessary, for 1 minute, then drain on paper towel and enjoy immediately.