Recipe Nick Cummins, Urban Bounty Catering, Hobart

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Finger food
Favourite flavours: Seafood

Australian House & Garden recipe for abalone dumplings with roast garlic mayonnaise.

INGREDIENTS

Mayonnaise
1/3 cup whole-egg mayonnaise
1 whole head garlic
1 tbsp chopped flat-leaf parsley

Dumplings
300g abalone or squid
2 sprigs tarragon, leaves picked
2 eggwhites
1 tbsp cornflour
2 tbsp brandy
Vegetable or peanut oil, for frying

METHOD

1 Preheat oven to 180°C (160°C fan). Wrap head of garlic in foil and roast on a tray for 30mins. Remove from oven and allow to cool. When cool, squeeze out 6 cloves roasted garlic, mash with a fork, then mix into mayonnaise. Add parsley and stir well.

2 Meanwhile, make dumplings. Trim foot and fronds from abalone then roughly chop. Place in a food processor and pulse until coarsely minced. Remove about 1/3 mince and set aside. Add remaining dumpling ingredients to food processor and whiz until smooth. Decant mixture to a bowl, add reserved mince and mix well. Season with pepper.

3 In a frypan, heat oil (about 3-5mm in base of pan) to 180°C. Drop small spoonfuls into oil. Cook for 1-2mins or until golden. Drain on paper towel. Season with salt.

4 Serve dumplings on a platter or threaded onto small skewers with mayonnaise on the side.