The most complicated abalone recipe yet, in terms of ingredients, but in the end, it's really just an abalone recipe for a tasty omelette. Note: for those of you expecting a fine fancy version of a delicately prepared omelette, be prepared, this recipe has been beach house and ocean getaway vacation-ized for simplicity and overall satisfaction. Gather the following: abalone (duh), eggs, fish sauce, peanut and sesame oil, cilantro (finely chopped), basil leaves, bean shoots, ginger, garlic, cayenne, mushrooms (your choice), Bok Choy with leaves separated, raw cane sugar, sweet soy sauce, chicken stock, and extra sharp Vermont Cheddar Cheese.
Tenderize as per every other abalone recipe you ever did (except maybe smashing it against a rock as with a beach-party-style abalone recipe or two we could mention). Quickly fry garlic, cayenne, and ginger in very hot sesame and peanut oil, adding choy and mushrooms for two minutes more, then add chicken stock and splash in oyster, fish, and soy sauce for half a minute, adding abalone (5mm slices) last to cook for a final thirty seconds. Prepare omelette shell with egg, a dash of raw cane sugar, and fish sauce (just a little) in separate pan, toss cilantro, bean shoots, and basil onto one half when two thirds cooked, then add filling, let cooking complete, and add shredded cheddar cheese, then close omelette. Repeat. If this abalone recipe does not satisfy, hang up your apron!