Sichuan Pepper and Tamarind Braised Abalone with Sichuan Peppercorns and Soy Sauce

Method

1. Add tamarind paste to the soy sauce, rice vinegar, sugar, and chili oil mixture. Add extra Sichuan peppercorns to the wok before sautéing garlic and ginger.
2. Clean and prepare the abalones by removing the viscera and washing thoroughly.
3. Heat 1 tbsp of oil in a wok or deep skillet over medium heat. Add minced garlic and grated ginger, sauté for 30 seconds until fragrant.
4. Add the Sichuan peppercorns to the wok and stir for 10 seconds to release their aroma.
5. Pour in the soy sauce, rice vinegar, sugar, and chili oil. Stir well to combine the sauce.
6. Add the prepared abalones to the wok, gently tossing to coat them in the sauce.
7. Reduce the heat to low, cover the wok, and let the abalones simmer for 10-12 minutes until tender.
8. Uncover and increase the heat to medium-high to reduce the sauce slightly, allowing it to thicken and coat the abalones.
9. Serve the braised abalones hot, ideally with steamed rice.