Ingredients:
6 whole pieces of Ausab frozen abalone meat (thawed)
6 pieces of greaseproof paper
1 Lup Chong sausage, finely sliced
6 cherry tomatoes, quartered
6 finely sliced pieces fresh ginger
1 teaspoon lemon infused olive oil
Sea salt and freshly ground black pepper
1 egg, beaten
Preheat oven to 180°C (160°C fan-forced). Slice abalone meat horizontally into 3-4mm thick pieces.
Evenly divide the abalone, Lup Chong, tomatoes and ginger in the centre of each piece of greaseproof paper. Drizzle with oil and season with salt and pepper. Brush egg onto bottom half of the paper circle, fold over and seal.
Bake in preheated oven for 5 minutes.
Cut open paper to serve.
