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SupeRice Salad with Abalone

 Serves 4 Pax

 

INGREDIENTS


4 New Moon Australian Live Abalone IQF

1 Rice Cup (135g) New Moon SupeRice, raw

1½ Rice Cup water for cooking rice

200g baby spinach

1 pomegranate, whole

60g walnuts

30g dried cranberries

8 Tbsp Citrus Dressing:
- ½ Tbsp Dijion mustard
- 2 Tbsp calamansi juice
- 2 Tbsp orange juice
- ½ Tbsp honey
- 3 Tbsp olive oil

Method


1. De-shell the live abalone and discard the guts. Cut the abalone into thin slices and set aside.

2. Combine the 5 ingredients of Citrus dressing in a jar and shake well.

3. Dry roast the walnuts and chop.

4. In a salad bowl, add in the baby spinach, cooked SupeRice, pomegranate, walnuts, cranberries and slice abalone.

5. Toss in the dressing and keep in the fridge for 1 hour before serving.

Tips:

- The left-over Citrus dressing can be kept in fridge for not more than a week
- This recipe can serve as light meals on post-Christmas day from the leftover ingredients on Christmas eve