Paua is my favourite seafood. But, of course, I love all seafood, but paua is hard to beat.
This recipe is super simple, it takes minimal time to prepare, and I haven’t yet served it to someone who didn’t love it.
Ingredients
1x 130mm paua per person
Pinch of salt n pepper
Chilli fakes
Butter
Flour
Worchester sauce
Directions
Slice Paua up into thin pieces.
A pinch of salt n pepper – less is more
Throw on the chilli flakes – as much as you want or don’t want
Roll in flower.
Set pan to a 3/4 heat
Melt a generous amount of butter into the pan.
Once the pan is hot and sizzling, throw the paua in.
Flash fry until the paua goes tan and starts to crisp. It doesn’t take long to cook at all.
Put the paua straight into a small bowl and then give a generous dousing of Worchester sauce.
Serve hot out of the frying pan
The whole operation takes about 5 mins to prepare and cook and even less time to eat 🙂
Handy Paua Tips:
First, if you are gathering the paua yourself, we recommend killing it before putting it in the chilli bin. The best way to do this is to punch the paua with the butt of your dive knife. This method kills it instantly and, best of all, tenderises; with this method, we find you don’t need to beat the paua in any way before cooking.
One paua isn’t enough for dinner but is a generous entree or afternoon snack with a cold beer, and gathering paua, ex-Auckland, means they are not super easy to come by.
Shuck your paua sem-defrosted with the shell on. This way, the gut sack pulls away as one and doest leave any mess to clean up. Even when semi-frozen, the paua slices up easily.
Paua shells also make great additions to the garden and are a cool reminder of your fishing trips.
