INGREDIENTS

• 1.5 Rice Cup (200g) New Moon SupeRice, raw
• 3g dried kelp
• 2 ¾ Rice Cup hot water (for soaking dried kelp)
• 280g New Moon Australian Live Abalone IQF
• ½ Tbsp Sesame Oil
• 5g butter
• 1 Cup spring onion, chopped
• 8 Tbsp Homemade Hot Pot Sauce
• Homemade Hot Pot Sauce:
• 2 Tbsp light soy sauce, reduced sodium
• 1 Tbsp sugar
• 1 Tbsp white sesame seeds
• 1 Tbsp sesame seeds
• 2 garlic, chopped
• 2 Tbsp spring onion, chopped

Directions

1. Rinse SupeRice. Drain. Set aside.
2. Soak dried kelp in hot water for 30mins.
3. Defrost abalone according to packaging instructions.
4. De-shell and separate abalone and guts. Slice the abalone. Set aside.
5. Cut the guts up using scissors. Set aside.
6. In a heated non-stick pot, add in 1/2 Tbsp sesame oil and fry the guts for 1-2mins
7. Add the rinsed SupeRice, kelp and kelp liquid. Continue cooking until liquid boils. turn heat down, cover and simmer for 10 minutes or until rice is tender. Remove from heat.
8. Prepare the sauce by adding the 6 sauce ingredients in a small bowl.
9. In a heated pan, add butter and pan-fry the abalone slices for 1 min.
10. Add the chopped spring onions, abalone slices and homemade sauce to the cooked SupeRice and mix thotoughly.

Tips:

• Serve the rice with Blanched Chye Sim, Siew Pai Chye or Kai Lan for a complete meal.