1. Prepare the following sliced:
    • 2 abalone liver
    • 100g celery
    • 100g tomato
    • 100g brown onion
    • 1 clove crushed garlic
  2. Add a glug of olive oil in a large, wide pan
  3. Add all the prepared ingredients and cook until browned.
  4. Pour over 100ml red wine & 100ml reserved abalone liquid. Bring to a boil.
  5. Once boiling, remove from heat, let cool slightly and transfer to a blender. Blend until smooth.
  6. Add 1 tbsp dark soy sauce and your sauce is done.
  7. In a separate fry pan, deep fry panko-crumbed abalone in canola oil at 170°C until golden.
  8. Once fried, slice abalone into 1cm pieces lengthways.
  9. Plate up starting with the sauce and place abalone on top.