Cook the spices only until they have softened, but not browned, and exude their delicious fragrance. Spread them out evenly over the bottom of the pan.
Place the abalone, shell side up, on the bottom of the pan.
Put the lid on the pan (if there is no lid, use a dinner plate). Heat on medium for 20 minutes.
During the heating process the abalone will precipitate some liquid as it is half-fried and semi-steamed, so you don’t have to worry about it coming out dry. We will use this liquid to make the sauce to drizzle over the abalone.