INGREDIENTS:
1 can of Abalone (get the best grade you can afford)
30 g Black Moss
1 head of Lettuce
2 pieces Spring Onion

SEASONING:
2 1/2 Tbsp Oyster Sauce
1 tsp Light Soya Sauce
1 tsp Dark Soya Sauce
1 cup Water
1/3 tsp Sugar THICKENING SAUCE:
2 tsp Cornflour
2 Tbsp Water

1. Steam the abalone with the liquid from the can in a deep bowl for an hour. Slice the abalone.
2. Soak the black moss in water for about 10 minutes, then drain the water away. Lightly squeeze the black moss to remove excess moisture.
3. Cook the lettuce leaves in boiling water with 1/2 tsp of salt and 1 tsp of peanut oil / corn oil. Drain water and display the lettuce on a serving dish as a base.
4. Cut the spring onion into 2-inch lengths and fry them with 2 Tbsp corn oil / peanut oil till fragrant. Discard the spring onion.
5. Now add in the seasoning with the abalone. Simmer for about 10 minutes and transfer the sliced abalone onto the garnished serving dish. Keep the gravy in the wok. Leave the heat on.
6. Mix the Thickening sauce ingredients and pour it into the wok. Gently stir the gravy until it thickens.
7. Slowly slide the black moss in the gravy for a few minutes to steep in the gravy before adding it on the abalone dish.

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