As with most good Cantonese dishes, this one is very pure – it’s seasoned with salt and a little oyster sauce. It’s easy to prepare and cook; the hardest part is slicing the abalone ...

Squeeze the abalone to remove the liver, then rinse thoroughly. In a small bowl, mix together the oyster sauce, soy sauce, rice wine and sugar. Put about two heaped tablespoons of cornstarch in ...