1 smallfirmcabbage,
preferablysugarloaf
Vegetableoil,forbrushing
XOSAUCE
80 gmdriedscallop(seenote)
50 gmdriedshrimp(seenote)
300 mlShaoxingwine
250 gmgoldenshallots,
coarselychopped
50 gmlongredchilli,chopped
50 gmgarliccloves,coarsely
chopped
50 gmginger,coarselychopped
30 gmcastersugar
300 mlvegetableoil
1 smallpieceguanciale
orpancettarind1 ForXOsauce,combinedried
seafoodwithShaoxingin a bowl
andleavein thefridgeovernight
tosoak.Drain,reservingliquid.
Blendscallopsandshrimpin a
foodprocessortofineshreds
andtransfertoa saucepan.
Processshallot,chilli,garlicand
gingeruntilfinelychopped,then
transfertothesamesaucepan.
Addsugar,oil,guanciale
andreservedShaoxing.Cook
oververylowheat,stirring
occasionally,untilliquid
evaporatesanda dark,richand
oilysauceforms(2-2½hours).
2 Preheata woodfired
barbecueuntilit burnsdown
tohot,white-ashedcoals.
Halvecabbagethroughthe
core, brushwithoilandplace,
cut-sidedown,ina hotcast-iron
panplaceddirectlyoncoals.
Cookuntilcharredoncutsides
andtenderwhenpiercedwith
a knife(25-40minutes).Cover
withXOsauceandserve.
NoteDriedscallopandshrimp
areavailablefromAsiangrocers.
WinesuggestionsSeelobster
and abalone recipe, left.➤Lobsterandabalone with
wakamebutter
SERVES4-6// PREPTIME 20 MINS// COOK 25 MINS(PLUSCOOLING)
“Thisis somewhatofa ridiculousmaincourse,butnotsomuch
inTassie,becausethesewatershavebothcraysandblacklip
abalone, andI’vebefriendeda bunchofpeoplewholovetodive
forseafood,”saysGregory.“Really,there’snothingbetterthan
goingfora diveora fish,thencooking your catch with friends
who appreciate the same things.”
Charredcabbage
withXOsauce
SERVES4-6// PREPTIME 20 MINS
// COOK3 HRS(PLUSSOAKING)“Thisis a simpledishwitha
complexcondimentthatturns
anyvegetableintoa standout,”
saysGregory.“I startedmaking
XOtouseupdriedsquidand
abalonetrimmings.”Gregory
topsthiswithwildherbs.Start
2 liveabalone(seenote) a day ahead to soak seafood.
30 gmdriedwakame(seenote)
90 gmbutter,diced,softened
10 mlwhitesoysauce(shiro
shoyu;seenote)
2 livesouthernrocklobsters,
killedhumanely(seecook’s
notesp152)andsplit
lengthways
XOsauce(seecabbage
recipe,right),toserve1 Combineabalone,wakame
and500mlwaterin a large
saucepanovermediumheat.
Bringtoa simmer,cover,and
cook,toppingupwateras
necessaryuntilabaloneis
tender(1 hour).Removeabalone
andcool.Strainliquidand
reserve.Finelychop⅓cup
wakameandreserve.
2 Priseabalonefromshells
witha largespoonorspatula,
reservingshells.Trimoffand
discardthedarkouterfrilland
gutssurroundingthecentral
whitemuscle,reservingone
ofthelivers(agreen-tinged
organ).Slicethewhitemeat
very thinly with a sharp knife.3 Pour160mlreserved
lukewarmabalonestockinto
a blenderandaddreserved
livertotaste– youmaynot
needallofit; it’squitestrong.
Withthemotorrunning,
graduallyaddbutteruntil
emulsified.Seasonwithsoy.
4 Preheata woodfired
barbecueuntilit burnsdownto
hot,white-ashedcoals.Spread
lobsterwithwakamebutterand
place,flesh-sideup,ona wire
rackjustabovecoals.Coverwith
a largeupturnedroastingpanor
metalbowl,andcookuntilflesh
is justopaque(15-25minutes).
5 Meanwhile,returnsliced
abalonetoshellsandplace
ona rackjustabovecoals,
shell-sidedownandcovered,
untilhot(15-25minutes).
6 Toplobsterandabalone
withextrawakamebutter.Stir
a littleXOsauceandreserved
wakamethroughabaloneand
servewithextraXOsauce.
NoteLiveabaloneareavailable
fromfishmarketsandselect
fishmongers.Driedwakame
andshiroshoyuareavailable
fromJapanesegrocers;
substitutelightsoysauce.
Winesuggestions 2016 Green
Islandchardonnay,Birchs
Bay,Tasmania; 2009 Jean-
PierreRobinotL’AngeVin
“Enuaj”cheninblanc, Loire
Valley, France.