How to make it

1. Instructions for the Red Braising Abalone Hollandaise:

   1. Whisk the egg yolks and lemon juice together in a heat-proof bowl.

   2. Heat a small saucepan with about 200ml water until it just boils. Then turn the heat to low.

   3. Place the heat-proof bowl on top the saucepan and keep whisking the egg yolks. Slowly pour in the melted butter until it thickens up. Taste to see if the eggs are cooked then pour into a serving bowl.

   4. Whisk in the sauce of LKK Abalone in Red Braising Sauce with Dried Scallop and season with salt and pepper to taste. Set aside.

2. Instructions for the Abalone Katsu Toast:

   1. Heat the oil in a small pan on medium heat.

   2. Dust the abalone in flour, then coat in beaten egg then cover in panko breadcrumbs.

   3. Fry the abalone on medium-low heat until golden brown and place on kitchen paper until needed. 

   4. Cut the crust off sandwich bread and toast, then cut into 4 portions in square.

   5. Place 1-2 slices of tomato on top followed by the red cabbage.

   6. Add the Katsu Abalone, fix the canapé together with a skewer and then spoon on the Red Braising Abalone Hollandaise.

3. Serve hot!