How to Candy Abalone at Home for a Sweet and Savory Treat

The Delicate Flavor of Candied Abalone

Abalone is a type of edible sea snail that is considered a delicacy in many parts of the world. The meat has a uniquely briny, nutty, and buttery flavor that lends itself well to a variety of cooking methods. One of the most popular ways to prepare abalone is to candy it, which concentrates the flavors and gives the meat a lovely glazed texture.

Preparing Fresh Abalone for Candying

If you are lucky enough to get your hands on fresh abalone, you will need to prep the meat before candying. Start by trimming off the epipodium and corrugated side muscle to expose the foot muscle. Soak the abalone in saltwater for 30-60 minutes to draw out impurities. Rinse thoroughly, then pound the foot with a meat mallet to tenderize it.

Slice the abalone foot into 1⁄4 to 1⁄2 inch pieces. The thinner you slice it, the faster it will candy. Make sure each piece has a generous portion of the flavorful brown meat attached.

The Candying Process

There are a few candying techniques you can use. The dry candying method involves coating the abalone slices in cornstarch, frying them briefly, then tossing them in a sweet glaze made from ingredients like honey, brown sugar, and toasted sesame oil. The glazed pieces are then baked at a low temperature until they develop a shiny, candied shell.

For wet candying, simmer the sliced abalone gently in a syrup seasoned with ginger, five spice powder, rice wine, and other aromatics. Once the pieces are tender and saturated with flavor, they can be enjoyed immediately or dried further into chewy morsels.

Ambedding Flavor

Part of the candying magic happens as the abalone soaks up the surrounding flavors. Bold seasonings and spices that complement the seafood work well. Some excellent additions to candy glazes and syrups include:

• Ginger
• Garlic
• Chili flakes
• Five spice powder
• Soy sauce
• Rice wine
• Toasted sesame oil
• Brown sugar or honey

Feel free to experiment with your favorite robust flavors! The candying process will mellow and unify everything into a delicious medley.

Candy Store-Bought Abalone

Not everyone has access to high-quality fresh abalone for candying. Luckily, you can use dried or pre-cooked abalone fillets purchased from specialty markets. The initial prep steps will be unnecessary, but you can season and candy the pieces using the same techniques.

Work With What You’ve Got

Vacuum-packed braised abalone chunks are also fair game for candying. You won’t get quite the same depth of flavor as fresh, but these par-cooked pieces absorb surrounding tastes remarkably well. Rinse the abalone under cool water to remove excess oil or sauce, then pat dry thoroughly before candying.

Canned abalone requires rinsing as well to clear out the brine. Cut into bite-sized nuggets and soak for 30 minutes in rice wine or sherry to plump up the texture before candying. This will help the pieces better absorb your glaze.

Candied Abalone Uses

Once your abalone is dazzlingly candied, there are all kinds of ways to use the tasty morsels:

• Speckle into salads for added richness
• Make abalone rice by simmering with herbs in broth
• Skewer onto satay sticks for an appetizer
• Plate alongside steak as a decadent surf ‘n turf
• Sprinkle over stir-fries just before serving
• Pile onto charcuterie and cheese boards

Candied abalone also makes for very impressive edible gifts during the holidays. Package the pieces into pretty jars or gift bags for your favorite seafood aficionados.

Storing Your Candied Abalone Treasures

Like other candied goods, abalone will keep well in an airtight container stored in a cool, dry spot. Properly stored, your candied creations should last for several weeks. You can refrigerate for up to 3 months, or go the full mile and freeze candied abalone for 6 months.

Thaw frozen abalone in the refrigerator before using to prevent texture changes from fast thawing. Let refrigerated abalone come up closer to room temp before serving for best flavor and mouthfeel.

With its subtly sweet shell enclosing the essence of the sea, candied abalone is a unique treat for any shellfish lover. Now that you have all the tips for preparing candied abalone at home, it’s time to start glazing!

FAQs

What is the best way to prep fresh abalone for candying?

Trim off the epipodium and corrugated side muscle, soak in saltwater, rinse, pound to tenderize, then slice the foot into 1⁄4 to 1⁄2 inch pieces. Make sure some of the flavorful brown meat stays attached to each slice.

Is wet or dry candying better for abalone?

It depends on your preferences! Dry candying coats the abalone in a sweet glaze that develops into a crisp, candied shell when baked. Wet candying simmered the slices in a flavorful syrup for a tender, saturated texture.

What ingredients pair well with candied abalone?

Ginger, garlic, sesame oil, brown sugar, rice wine, soy sauce, five spice powder, honey, chili flakes and other bold flavors balance beautifully with the briny seafood when candying.

How long will homemade candied abalone last?

Stored airtight in a cool, dry spot, properly made candied abalone will keep for up to 3 weeks. You can refrigerate for up to 3 months or freeze for 6 months.

What are some good ways to serve candied abalone?

Enjoy your candied abalone pieces over salads and rice, in stir-fries, on cheese/charcuterie boards, skewered onto satays, or sprinkled over steak for surf ‘n turf flair.