Derwent River abalone rice paper wraps
  |  First Published: December 2013

We’re pretty lucky here in Tasmania when you can finish work in the morning in the city and not long after you’re in the water plucking abalone off the rocks to take back home and cook for lunch.

I took advantage of this a few days ago with a stretch of good warm weather on the charts. This particular spot holds plenty of these gems; I only took what was needed, as they’ll be there for the next dish and spree of warm calm weather.

This recipe is only a fraction of what can be used with these rice paper wraps. You could add cooked rice vermicelli if you prefer less vegetable content or fresh chilli for a bit of extra kick!


1 fresh abalone

1tsp fresh ginger chopped

1tsp fresh garlic chopped

1tsp peanut oil for frying

10 rice paper sheets

Boiling water

1/2 bunch spring onions chopped

1 medium carrot peeled and chopped

150g fresh bean shoots

1 small bunch coriander washed and chopped

50g chopped peanuts

1tsp sesame oil

Sweet soy sauce

Hot chilli sauce


1. To prepare the abalone place the shell on its back and with a knife carefully prize the meat from the shell making sure you don’t leave any meat behind. Remove the gut from the meat and cut the beak from the flesh, you will see a small mouth at this point. Place into a plastic bag and beat with a mallet 15 or so times. Put into salted boiling water and blanche for 30 seconds, and then cool under running water for 1 minute.

I don’t remove the skirt from the abalone (the black frilly part), if you don’t like it then take it off.

Slice the abalone into thin slices.

2. In a hot wok add a small amount of peanut oil and quickly stir-fry with garlic and ginger, then remove and place into a bowl. Add a little sweet soy and hot chilli sauce while still warm and combine well.

3. In another bowl add the spring onions, carrot, bean shoots, coriander and chopped peanuts and drizzle with the sesame oil and a little sweet soy, combine together well.

4. Now boil the kettle, you need about 1.5L and pour into a large mixing bowl.

5. Grab a rice paper sheet and place into the boiling water, make sure it is covered completely all at the same time, don’t leave in too long otherwise it will become impossible to use, still needs to be slightly firm.

6. Put some bean shoot mix into the middle of the rice sheet, then place some abalone slices on top. Roll in the same manner as a spring roll, make sure it’s rolled tightly and has no tears. Repeat until mixture is finished. Serve with extra sweet soy or chilli sauce.

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