Susan Jung’s fresh abalone with Chinese celery and bamboo shoots. Photography: Jonathan Wong. Styling: Nellie Ming Lee

How to cook fresh abalone – it’s easier than you think, just leave the dried version to the pros

  • Readily available from seafood vendors, the hardest thing about this dish is slicing the abalone
  • The classic Cantonese dish is simple, seasoned with salt and a little oyster sauce
Topic |   Susan Jung's recipes

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Susan Jung’s fresh abalone with Chinese celery and bamboo shoots. Photography: Jonathan Wong. Styling: Nellie Ming Lee
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