Chef's Cookbook
Pezza’s XO Sauce Abalone with Vermicelli
Recipe by Chef Pezza
Bring restaurant-quality flavour to your kitchen with Pezza’s XO Sauce Abalone, featuring tender Three Friends frozen abalone gently cooked in rich butter and XO sauce, then tossed through delicate vermicelli noodles and finished with fresh chives.
Watch the Recipe
Ingredients
- 6 thawed Three Friends frozen abalone
- 2–3 tbsp XO sauce, store-bought or homemade
- 2 tbsp butter
- 150g vermicelli noodles
- 2 tbsp fresh chives, finely sliced
- Optional: 1–2 tbsp water or stock to loosen the sauce if needed
Method
- If using frozen abalone, allow it to thaw fully before cooking. Slice into bite-sized pieces if preferred.
- Prepare the vermicelli noodles according to packet directions. Drain and set aside.
- Heat a frypan over medium heat and melt the butter.
- Add the abalone and cook gently for 1–2 minutes, stirring occasionally until warmed through and lightly coated in the butter.
- Stir through the XO sauce and cook for a further 1–2 minutes until fragrant and evenly coating the abalone. Avoid overcooking, as abalone can become firm if cooked too long.
- Add the cooked vermicelli noodles to the pan and toss until evenly coated. If needed, add a small splash of water or stock to loosen the sauce.
- Plate and finish with freshly chopped chives.