Abalone meuniere mandarin

1. Trim the abalone, removing rough parts, and cut into flat rounds.
2. Chopi shrimp and fat pork to a paste consistency; stir in the water chestnuts, chives and ginger water.
3. Seasoni with salt and msg. Create the abalone "sandwiches" by spreading an abalone round with shrimp paste, then topping with another round.
4. Dredgei "sandwiches" in maize flour and set aside.
5. Heat chive and ginger oil in a wok over medium heat, swirling the oil to coat all sides of the wok. Dip the abalone "sandwiches" in the flour, then in eggs.
6. Fryi in the hot oil until abalone is tender and golden.
7. Add shaoxing wine, chicken stock, salt and msg. Bring to a simmer, adjust the seasonings and simmer for 3 to 4 minutes.
8. Serve immediately.
9. Note: chive and ginger oil is oil in which chives and ginger have been cooked.
10. To make at home, heat 4 ounces oil in a wok set over medium heat.
11. Tossi in 1 or 2 tablespoons fresh snipped chives and 3 slices fresh ginger.
12. Stir-fryi until fragrant, then proceed with recipe.
13. (remove ginger slices before serving).
14. Gingeri water is available in chinese markets.