Slice Abalone into as thin a slices as you can safely manage, less than 1/4 inch is best for this recipe. Pound each slice with a non-toothed tenderizing mallet (or 2x4 or what ever flat faced tool you may have) to the point that they are just short of falling appart. Quarter the peppers. Cut cheese into pieces about the same size as the pepper pieces or slightly larger. Roll a piece of cheese and a quarter of a pepper into a pounded abalone slice, folding ends into the slice so its rolled like a borrito. I often use a toothpick to "pin" the roll closed so the cooking process can't open it. Roll or dip the roll into crumbs or batter and drop into preheated deepfrier or frying pan (with oil). Rolls cook fast, maybe one minute. Remove and set on paper towel to soak off extra oil. Eat while still warm... Mmmmm
Submitted by: Kris S. Mokma
