For the sweet chili dipping sauce: In a small bowl, combine the sweet chili sauce
, fish sauce
juice. Mix well and set aside.
For the ginger-soy sauce: In another small bowl, combine the sesame oil, soy sauce
, vinegar and ginger. Mix well and set aside.
For the abalone: With a meat mallet, pound the abalone steaks to 1/8-inch thick, and then cut into 1/2-inch strips. On a plate, combine the cornstarch with a pinch of sea salt and a few grinds of white pepper. Heat 1/2-inch peanut oil in a wok over medium-high heat. When the oil is hot, dredge
the abalone strips, in batches if necessary, in the seasoned cornstarch and flash fry
in the wok
for 20 to 30 seconds. Remove with a slotted spoon and drain
on paper towels. In a small bowl, combine 1/2 teaspoon sea salt with 1/2 teaspoon ground white pepper
. Season the fried abalone
with the salt and pepper mixture.
Serve the abalone on a bed of mixed greens garnished with the lemon wedges, scallions
and small bowls of both dipping sauces on the side.