What abalone means
Abalone is a large sea snail found in coastal waters around the world. It has a flattish, ear-shaped shell with a row of small holes along one edge, and the inside of the shell is lined with shimmering mother-of-pearl. The part that is eaten is the large muscular foot, which the animal uses to cling to rocks. Abalone has a firm texture and a sweet, delicate, gently briny flavour, and it is one of the most prized and expensive shellfish.
It is especially important in Chinese cooking, where dried or braised abalone is served at banquets and festivals, and it is also popular in Japan, Korea, South Africa, Australia and New Zealand, where it is called paua. In the Channel Islands it is known as ormer. Abalone is sold fresh, frozen, canned and dried. Fresh abalone needs to be removed from the shell, trimmed and often tenderised by pounding before cooking.
The key to good texture is cooking it either very quickly, such as a brief sear or thin slices in a stir-fry, or very slowly, such as a long braise. Anything in between tends to make it tough and rubbery. Dried abalone needs long soaking and slow cooking before it is ready.