1 canned Abalone
75g Italian Baby Spinach
1 tbsp Thai Sweet Chilli Sauce
- Rinse tomatoes and slice them. Place on serving plate.
- Add baby spinach.
- Carefully cut off the top part of the abalone and slice the rest. Start plating the abalone slices, and drizzle the Thai dressing. Place the abalone head on it for a nice presentation, or slice the top just before serving. If you prefer to cook the abalone, just put the entire can in boiling water for about 30 minutes. Open and slice when cool. Use the abalone broth for steamboat stock.
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