Abalone Recipies

Scroll down to read lots of tasty Paua recipes for you to try at home.

Preparing Paua for eating

By Graeme Moss

To misquote Mrs Beaton, first catch your paua, (or buy them from the local paua farm). Remember with all fish and shellfish – fresh is best.

I have heard many stories about the best way to shuck and prepare the paua. “You should shuck them and throw them on to rocks or smash them with a hammer or a rock. I wouldn’t recommend either of these unless you are at the beach and want to eat them immediately.

Years of experimenting have taught me that it is best to place them whole in the freezer and leave until they are just beginning to freeze, then shuck and clean them. Remove the gut, mouth and epipodium (frill). You can scrub off some of the black pigment if you desire to make them look more like overseas paua. These paua can then be used immediately or replaced in the freezer until needed.

Of course if you are preparing farmed paua then you needn’t worry about all this, they are naturally tender and require little special treatment.

Here is one of my favourite paua recipes; it can be modified depending on your personal tastes and what you have available in your cupboards. Of course if you really want to taste paua at it’s best, it should just be sliced finely and sautéed quickly in a little butter with nothing added.

Marinated paua

Basic marinade mix
150 ml of red wine (if the cook prefers to drink this, vinegar will do)
50 ml of soya sauce
50 ml of vegetable oil

With
1-2 cloves of Garlic (crushed) and
2-4 cm of Root ginger (grated or finely chopped)

or
2 finely chopped Spring onions and
1 Red and 1 green pepper (finely chopped)

or
Half a finely chopped Onion and
1-2 finely chopped Chillies (or more depending on your tastes and the heat of the chillies)

Get your paua (prepared as above) and slice it finely across the foot as you would a mushroom. Slices should be less than 5 mm thick. Place the slices in the marinade, mix around and leave in the fridge for a minimum of 4 hours for the flavours to work through.

Saute quickly in a hot pan and serve immediately. Out of the pan or off the barbeque is best. They should have the texture of sauted mushrooms. Do not let them go cold as they will toughen up a little.

Paua Dore Amandine

Recipe By :Waterfront Restaurant

4 ounces fresh paua — sliced and lightly pounded
1 teaspoon fresh lemon juice
2 teaspoons toasted almonds
2 teaspoons clarified butter
2 teaspoons fresh butter (unsalted)
1 teaspoon chopped parsley
1 teaspoon white wine
1/3 cup all-purpose flour
2 eggs — lightly beaten
salt & white pepper — to taste

Lightly coat paua slices with the flour and dip in egg batter. Sauté
paua slices with clarified butter in hot skillet (1 to 2 minutes) or
until the edges are golden brown. Turn slices over and cook until golden
brown (about 1 more minute). Don’t overcook. Arrange paua slices on a
warm serving plate. Keep warm.
Wipe the skillet clean. Melt the fresh butter over a low flame. Add lemon
juice, toasted almonds, parsley, white wine and salt and pepper to taste.
While making the sauce, making the sauce, shake the pan with a
back-and-forth motion for an even consistency. Pour over Paua Dore
slices and serve immediately.

Paua with Avocado and Mozzarella

2 small cans green chili peppers
500g Mozzarella cheese
500g tenderized paua steaks, 0.5cm thick
1 beaten egg
1 whole avocado
1/2 cup cracker or bread crumbs

Dip steaks in beaten egg, then shake in a bag with the crumbs. Finely slice the peppers, cheese and avocado. Lay ingredients on paua steak, roll the steak tightly and secure with a wooden toothpick. Bake in uncovered casserole dish 15 minutes at 175C. Serve warm. 4 servings.

Paua Dore Amandine
Paua with Asian Omelette

Ingredients :

OMELETTE
1 x egg
1/2 tsp palm sugar
1 tsp fish sauce
1 tbl peanut oil
1/2 tsp sesame oil
6 x coriander leaves finely chopped
4 x basil leaves
2 tbl bean shoots
FILLING
1 x paua sliced horizontally
into 5mm thick slices, black frilly rim
removed using scissors or knife.
1 tbl peanut oil
1 tsp sesame oil
1 tsp finely chopped garlic
1 tsp finely grated ginger
1 tsp finely chopped chilli (optional)
1 bn bok choy leaves separated
4 x oyster mushrooms
1/2 tbl fish sauce
1/2 tbl oyster sauce
1/2 tbl sweet Indonesian soy sauce
8 tbl chicken stock

Method :
To make the omelette, whisk together the egg, palm sugar and fish sauce until the sugar is dissolved. Heat the peanut, and sesame oils in a wok until very hot. Put in half the egg mixture, and spread it to about 10cm diameter. Cook for 30 seconds.
Place half of the coriander, basil and bean shoots on the egg in the wok and fold the omelette in half using a spatula. After a few seconds, remove the omelette set aside, and repeat for the second omelette
To tenderize the paua, place the slices on a firm surface, cover with plastic wrap, and pound each slice firmly with a meat mallet or rolling pin until soft.
To make the filling, heat the peanut, and sesame oil, in the wok. Add the garlic, ginger, and chilli and fry for 30 seconds. Add the bok choy and mushrooms and cook for 2 minutes. Add the sauces and stock and cook for 30 seconds. Add the paua and cook for another 30 seconds – not for any longer.
Pile on top of the omelettes and serve.
Description (Serves 2 as entree)

Paua Almondine

4 paua steaks
1 cup milk
1/2 cup flour
salt and pepper
1/2 cup corn meal
3/4 cup butter
juice of 1 lemon
1/4 cup finely chopped fresh parsley
1/2 cup slivered almonds

Pour milk in a large shallow bowl. In another shallow bowl combine flour seasoned with salt and pepper and corn meal. Melt 1/2 cup butter over moderate heat in a heavy 12 to 14 inch skillet. While the butter is melting, dip each paua steak first into the milk, then the flour mixture so that each piece is well coated. When the butter in the skillet has stopped foaming, quickly saute each steak on each side no more than 15 to 20 seconds per side, until golden brown. Overcooking will cause the paua to be tough. As each steak is sauteed, remove from the skillet and place on a warm platter. When all the steaks are sauteed, sprinkle with lemon juice and parsley. Place platter in a warm oven. In a heavy skillet, melt 1/4 cup butter and saute the almonds over moderate heat for 4 to 6 minutes or until they are golden brown, stirring constantly. Remove the platter from the oven, pour the almonds and butter over the paua and serve at once.

Paua and Dates

1 large foil roasting bag
1 fresh whole paua fish; if frozen, defrost thoroughly in fridge before using
2 cups pittless black dried dates, thinly sliced
1 cup salted butter, softened
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon fresh fenugreek, chopped
1 tablespoon fresh chives, chopped
1 shallot, finely chopped
2 teaspoons coarsely ground black pepper
1 teaspoon dried paprika
cilantro sprigs to garnish

Preheat oven to 375F. Grease inside of roasting bag and put it on a heatproof cookie sheet. Using a food processor, blend butter, cilantro, parsley, fenugreek, chives, shallot, black pepper and dried paprika for about 3 minutes using the pulse button. Do not over process. The butter should be speckled with the herbs. Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside. Wash paua fish with water. Place fish inside the roasting bag and top with the dates and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of auté is. Bake in the oven for 45 minutes or if using a barbecue, follow the barbecue’s manual directions for foil baking fish according to weight. Serve hot garnished with cilantro sprigs, accompanied by a salad. Serves 4.

Baked Paua

Ingredients
1 Large Paua
1 Large Lemon
2 Slices Bacon

Process
Tenderize whole paua (Pound with 2X4).
Place wrap bacon slices around top of paua.
Squeeze Lemon juice over paua.
Wrap paua & bacon in aluminum foil, closing the top
Bake in oven @ 300 degrees for 40 minutes
Remove paua from oven, open top and place back for 10 minutes @ 300 degrees
Remove from oven and serve.

Fire-Baked Paua

4 whole pauas in the shell.
1/2 cup soy sauce

Build a large wood fire on the beach in a rock-lined pit or in a barbeque. Wait until the fire has burned down to bright hot coals, then throw in whole pauas in shells. Test shells periodically with a poker: when they crumble away from the meat, remove them from the fire. This usually takes 45 minutes to an hour. Cut away charred portions, then slice remainder into bite-sized chunks. Dip into soy sauce and eat on the spot.

French Baked Paua – Chinese Meal!

1 paua
Australian sea clams
shrimp meat grains
mushroom grains
onion grains
mashed garlic
butter
peanut butter
coconut milk
egg

1. Grain the paua, scald them in boiling water and drain off the water.
2. Saute the onion grains, move the grains of the sea clam, shrimp meat across the heated oil in a frying pot.
3. In French cuisine, put in butter, peanut butter, coconut milk, and flour to braise them together into the stuffing.
4. Fix the stuffing on the shell of the paua. Coat stirred egg white and yolk on the surface. Bake them in an oven for 10 minutes. When they look golden, place them in a dish.

BBQ Paua Hors d’oeuvres

thin sliced bacon
Jack, Pepper Jack, or fresh Mozzarella cheese cut into strips
1 oz. Paua steaks

Place the strips of bacon in a shallow pan in the oven at 350 for 5 – 10 minutes to cook off some of the fat; do not allow the bacon to crisp. Remove from oven, drain and let cool.
Place a strip of cheese along the edge of each steak and roll the steak around the cheese.
Roll a piece of bacon around each steak; cover as much of the exposed steak as possible. Cut off the extra bacon to use on the next steak. Secure the roll with a toothpick.
Grill until the bacon is lightly browned and the cheese begins to melt out the ends. Grill plain or with BBQ or grilling sauce.

Place hors d’oeuvres on a cutting board, remove the toothpick, slice in half an serve with cocktail toothpics with your choice of chilled white wine or Syrah. Delectable!

Barbeque Paua

Ingredients
1 Large paua still in shell
1 Can Beer
Wasabi
Soy Sauce

Process
Place paua shell down on hot grill.
Slowly pour small amounts of beer on paua while cooking.
Check paua every 5-10 minutes, pouring beer on each time.
When the meat of the paua comes free of the shell, cook another 10 minutes.
Take off paua of grill and cut into thick slices.
Eat with Wasabi and soy sauce mixture.

Braised Paua

Ingredients:

Paua, 1 can)
Dried oysters, 10 pieces
Dried black mushrooms, 10 pieces
Black moss fatt choy, 50g
Meaty pork bones, 1kg
Lean pork, 500g
Dried tangerine peel, 1 slice Ginger, 30g
Dried scallops, optional, 5 pieces

Method
1. Soak dried oysters, black mushrooms and black moss in water until softened.
2. Remove and with all the other ingredients, place in pot, add enough water to submerge. Boil on medium hear for 3.5 to 4 hours.

Braised Paua in Mushroom Sauce

Ingredients
1 can paua, drained and thickly sliced
1/2 cup of the water (retain for use later)
10 medium sized dried Chinese mushrooms, soaked
1/2 tsp chopped garlic
3 tbsp oil
2 slices ginger
2 whole garlic cloves, lightly smashed
1 cup water
1/2 tbsp concentrated chicken stock
1/4 tsp salt
1/8 tsp sesame oil
Dash of pepper
100g carrot, cut into desired shapes
250g broccoli, cut into florets
5g choy (black sea moss), soaked and washed

Seasoning
1 tbsp oyster sauce
1 tbsp paua sauce
1 tsp sugar
1 tsp Shao Hsing Hua Tiau cooking wine
3 tbsp water

Thickening
1 tbsp corn flour mixed with 1 tbsp water

Method
Heat 1 tablespoon oil in a wok and fry garlic for 10–20 seconds. Add in (A) and bring to the boil. Add carrots and broccoli and cook for 2–3 minutes then drain.

Arrange broccoli and carrots around the platter. Add fatt choy and cook for a minute. Dish out and drain. To the remaining stock add mushrooms and cook for 5 minutes. Dish out and put aside. Arrange fatt choy in the centre of a platter.

Heat remaining oil and sauté garlic until golden and fragrant. Add paua, mushrooms and seasoning ingredients. Bring to a quick boil. Add thickening, then pour over the prepared platter.

Paua Breaded In Macadamia Nuts

This method of preparing Paua is basically your traditional breaded, fried Paua, but with a nice additional touch.

Slice and pound the Paua steaks as described in “Paua Preparation”. Definitely put a bit of lemon juice on as you pile up the pieces after pounding.

For this recipe, you want to have milk, eggs, spiced bread crumbs, oregano, garlic (crushed or powder), lemon juice, butter and oil (vegetable and/or olive oil). It doesn’t hurt to have some extra helping hands as well.
Get a cup or other container to mix oil and spices in. Put in about 1/2 cube butter, 2 tablespoons vegetable oil, 2 tablespoons olive oil, lots of garlic and oregano. Heat this in the nuke some to melt the butter and allow the spices to mix in some. This mix is made so that it is real conveniently available when your stove is as hot as you want it. This recipe is like all other Paua dishes, only more so.

You want to cook it really hot.

Mix up some milk and eggs like it was for scrambled eggs. Put the pounded Paua steaks in this.
Use a chopper on the Macadamia Nuts to get them fairly fine, but don’t worry about some bigger pieces. They go well after it is cooked.

Doris used browned almond pieces so that they would absorb less oil. That was good.
Pour some bread crumbs on a plate and put some of the chopped nuts on this. Take the Paua from the egg mix and lay enough to cover the plate of nuts and bread crumbs. Now pour some nuts on top of the steaks and some bread crumbs on top of that. Press them so that they will stick better.

Move these to another plate. Put more Paua from the eggs onto the bread and nut plate and cover again as before.
What you have done, is made as much of the preparation as possible before starting to cook. This is because with a hot pan and as quickly as Paua cooks, things start to move really fast.

Get a good fry pan really hot. Put a couple of teaspoons of the oil and spice mix into the hot pan and follow it quickly with the breaded Paua steaks. Pick up the pan and make the steaks slide around to evenly pick up some oil and heat. Spoon some of the oil and spice mix onto the uncooked side. Cook for about a minute on that side and flip them. Sprinkle some lemon juice on the cooked side. cook for no more than a minute on that side and take them out. It should be nicely browned on both sides. Pull out the nuts that have fallen off. They are really good too.

Now while the pan is still really hot, spoon in more of the spiced oil, and do it again.

Cooking hot, the Paua should need no more than 1 minute per side. Over cooking will make it quite tough and it won’t get tender again for a few minutes. Then it is over cooked and doesn’t taste quite as good as it should.
Unfortunately, all the care in the world does not guarantee a tender meal. Paua that is tenderized to softness, can toughen up again when cooked, but following these directions will usually produce “fork cutting” tender Paua.

It may be Yuppie food, but it is sure good!

Paua with Butter and Garlic

12 paua, prepared
4 ounces butter
2 teaspoons crushed garlic
1 lemon
salt and pepper to taste

Partially melt butter in glass bowl in microwave, about 1 to 2 minutes on medium power. Add crushed garlic to butter. Cook butter and garlic for another 1 minute on medium power. Cover bottom of glass dish, such as a pie plate with half of the butter and garlic. Add prepared paua meat. Coat paua with remaining butter and garlic. Cook for 1 to 2 minutes on medium high power. Flip paua and repeat. Do not overcook. The paua meat will become very firm if overcooked. Serve on a plate with lemon wedge. Top with melted butter and garlic. Makes 12.

Paua Cakes

Ingredients:
Yield: 4 servings
1 fresh paua, cleaned and sliced
1 garlic clove, minced
1 cup bread crumbs
1 egg
1 Tbs. oil

Directions:

1. Place the sliced paua into a grinder or food processor and mince.
2. Once minced, place the paua meat in a bowl and add the minced garlic, egg and bread crumbs.
3. Mix thoroughly.
4. Mold the mixture into palm-sized patties and place aside.
5. Heat the oil in a frying pan over medium heat.
6. Place the patties in the pan and cook for about 2 minutes on each side.

To Plate: Place paua cakes on a plate and serve.

Paua Mushroom Canneloni with Braised Short Ribs, Apples and Ginger with a Sherry Syrup

Yield: 8 servings

For the Braised Short Ribs:

Ingredients:

1/2 TBL Kosher Salt
1/2 TSP Black Pepper, ground
1/8 TSP Cloves, ground
4 (4 in) Short Ribs, meaty, and
wide (about 6 – 7 lbs)
2 Onions, large, chopped
2 Carrots, large, peeled, chopped
2 Celery stalks, large, chopped
2 Garlic cloves, large
1 Bunch Thyme
4 Plum Tomatoes, chopped
1 small Bay Leaf
2 Lbs. CulinArté’ Veal Demi Glace dissolved in 4 Cups Boiling Water
2 Cup Cabernet Wine
1 Orange, use peel only, peeled with potato peeler

Procedure:

Combine salt, pepper, and cloves. Season ribs generously with this mix and roast for 45 minutes until browned. Layer roasting pan with carrots, onions, celery, garlic, thyme, orange peel, bay leaves and tomatoes. Lay short ribs on top of vegetables. Heat wine and stock to a boil. Pour over ribs. Cover with aluminum foil. Bake at 350°F for approximately 3 – 4 hours or until ultra soft and fork tender. Remove ribs to plate. Strain remaining braising liquid. Skim off all fat. Pour into saucepan and bring to a boil. Adjust
seasoning (salt, pepper, clove or possibly a few drops of balsamic vinegar or orange juice).

Note: If only chicken stock is available, caramelize carrots, onions, celery and garlic in a saute pan with 2 TBL butter to add color to braising liquid.

Chill short ribs until firm. Cut meat off the bone and cut 4 inch dice.

For the Mushrooms:

Ingredients:
4 Extra Large Paua Mushrooms
1 TBL Extra Virgin Olive Oil
3 Cups Diced Braised Short Ribs (see recipe)
1 lg. Ciaoggia Beet
2 Lbs. Fava Beans, Shelled, blanched and
peeled of skin
1/2 TBL Walnut Oil
1/2 Lbs Summer Squash, baby,
halved and blanched
2 Cups Dry Sherry
1 Lb. CulinArte’ Veal Demi Glace
Herb Sprigs and a chopped Chive
Salt and Black Pepper
1 Cup Granny Smith Apple, small, diced
1 TBL Fresh Ginger , fine diced
3 Fine Diced Shallots
1 Cup Braising Liquid for Short Ribs
1 TBL Butter
1 Bunch Tarragon, coarse chopped
1/2 Cup Corn starch

For the Stuffing:

Saute the shallots and ginger in butter for three minutes on medium heat. Add apples and cook for two minutes more. Add short Rib meat and braising liquid and cook until liquid is absorbed but not dry. Add Tarragon. Adjust seasoning. Cool.

For the Mushrooms:

Select extra Large Paua mushrooms and slice 1/8 inch across the largest section. This will produce 4 – 6 4×3” slices. Brush with olive oil and sprinkle with salt. Roast in 350°F oven for 10 – 15 minutes until pliable but not dry.

For the Beet Chips:

Peel beet and slice on meat slicer to thickness of a potato chip. Toss in corn starch. Tap off the excess cornstarch and deep fry at 350°F, turning occasionally. Crisp completely but do not brown. Drain. Salt.

For the Sherry Syrup:

Reduce the Sherry to 2 Cup. Add CulinArté’ Veal Demi Glace and reduce again to syrup consistency. Adjust seasoning to taste. Keep Warm.

To Assemble:

Place mushroom on a cutting board. Spoon in 2 TBL stuffing. Roll mushroom closed, and place in half sheet pan with the open edge facing down. Continue rolling cannelloni and press one next to the other to hold them closed and in place. Warm through in a 350°F oven.

Place Two cannelloni in center of the plate. Toss the baby squash and fava beans in walnut oil. Season with salt and spoon around cannelloni. Sauce around the plate. Garnish with a beet chip between the cannelloni and with an herb sprig or chopped chives.

Paua Carpaccio With Scallions Ginger And Ponzu

=Ponzu=
1 tablespoon mirin
1 tablespoon rice wine vinegar
1 1/2 tablespoon fresh squeezed lemon juice
2 tablespoons soy sauce

=Paua=
2 fresh baby paua, sliced paper thin
1 cup boiling water
3 tablespoons extra virgin olive oil
1/2cup green onion julienne strips (2 inches long)
1/4 cup peeled and finely julienned fresh ginger (2 inches long)
Kosher salt
Fresh ground black pepper

Ponzu:
Place the mirin in a small saute pan and heat over very low heat. Ignite it with a fire starter or long match and flambé to burn off the alcohol. Let it cool slightly.
Combine the mirin, vinegar, lemon juice and soy sauce in a small bowl and set aside.

Paua:
Place the sliced paua in a strainer over a bowl so that the slices are not overlapping. Slowly pour the boiling water over the paua to quickly cook. The paua should turn whiter. Arrange the paua slices on two plates.

Warm the oil in saute pan (do not heat it to smoking) and quickly cook the green onion and ginger slices for about 5 seconds. Season with salt and pepper. Using small tongs or chopsticks, remove the green onions and ginger from the pan and evenly distribute over the paua slices. Drizzle ponzu over the scallion mixture and serve as a simple appetizer with a green salad or as an entree with steamed rice.

Paua Ceviche

1 pound paua steaks
6 tablespoons fresh lime juice
2 tablespoons safflower oil
1/4 cup green chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
1/2 teaspoon sugar
3 drops Tabasco sauce
1 lime, thinly sliced
fresh coriander sprigs

Pound paua lightly, then slice into thin strips about 1 inch wide and 1 1/2 inches long. Place in a small glass bowl. Mix together lime juice, oil, chili sauce, salt, pepper, garlic, sugar and Tabasco sauce. Pour this mixture over paua and mix well. Cover and chill about 4 hours or overnight. At serving time, spoon into an paua shell or scallop shells and garnish with lime and coriander sprigs. Makes 16.

Chonbok Chuk

(Paua Rice Porridge)

1 cup SHORT-GRAIN RICE
8 ounces ABALONE (boiled in water for 2 minutes if canned; or soaked
overnight if dried), julienned
1 teaspoon SESAME OIL
1 tablespoon KOREAN or JAPANESE DARK SOY SAUCE
] teaspoon GRANULATED SUGAR
2 SCALLIONS, root and dark green ends trimmed, and 6-inch stalks thinly
sliced into rounds KOSHER SALT
Freshly ground BLACK

1. Soak the rice in a cup of water for 30 minutes. Grind the rice with the
water in a mortar and pestle (or a blender) until finely ground, not pasty.
Transfer the rice and soaking liquid to a pot with 2 quarts water and bring
to a boil over high heat. Reduce the heat to medium-low, cover, and cook,
stirring occasionally, until thickened, about 2 hours. Ladle the porridge
into large in­ dividual soup bowls.
2. About ]5 minutes before serving the porridge, marinate the paua with
the sesame oil, soy sauce, and sugar for 10 minutes. Heat a nonstick pan
over medium heat, add the paua, and stir-fry until cooked and slightly
caramelized, 5 minutes. Spoon 1 to 2 tablespoons of paua on top of each
serving of rice por­ ridge. Garnish each with scallions, and instruct your
guests to season.their individual servings with sea salt and black pepper as
desired. Serves 4-6

Creamy Paua Recipe

½ can paua
4 tablespoons cooking oil
½ cup onion chopped
2 ½ cup flour
tablespoons stock
¾ cup liquid of canned paua
¼ cup salt
¾ carrot cut into pieces

½ cup cauliflower, cut into pieces
½ cup button mushrooms
½ cup bok choy, cut into half
3 evaporated milk
¼ cup pepper according to taste

Method :
Cut the paua into thin slices.
Heat the wok and add 4 tablespoons of oil.
Stir-fry the onions until fragrant.
Add flour and stir lightly over low heat until the flour is slightly brown and forms a paste.
Add pepper, salt, stock and paua liquid in a pan and bring to boil. Add carrot, cauliflower, mushrooms and bok choy. Cook for 5 minutes.
Add paua and milk.
Add the flour paste to thicken.
Serve hot with white steamed rice.

Crunchy Cornmeal Crusted Paua with Herb Lemon Cream Sauce

1/4 cup of yellow cornmeal
2 teaspoons of fresh thyme
1 tsp. grated lemon peel
1/2 tsp. Salt
1/2 tsp. ground black pepper
1 tablespoon of vegetable oil
12 paua medallions
6 tablespoons whipping cream
1 tablespoon fresh lemon juice
Combine cornmeal, thyme, lemon peel, salt and pepper in bowl. Reserve 1 teaspoon seasoning mixture.

Heat oil in heavy large nonstick skillet over medium heat. Brush paua on both sides with 1 tablespoon of cream, coat on both sides with seasoning mixture in bowl. Add to skillet and cook until golden browns about 30 seconds on both sides. Transfer paua to shells. Stir lemon juice into same skillet, scraping brown bits. Stir in reserved 1 teaspoon seasoning mixture. Whisk in remaining 5 tablespoons of cream. Boil until slightly thickened about a minute. Season sauce with salt and pepper and spoon over paua.
print version

Cream of Sherry Paua

3 Shallots diced
4 Tablespoons of butter
1/2 Cup of Cream
1 Bay leaf
1/4 Teaspoon of Thyme
1/4 Teaspoon of Garlic Mashed
Pinch of ground black pepper

In skillet melt butter and add shallots and garlic until browned. Add sherry to pan and let sherry reduce. Add cream and a pinch of ground black pepper. Place paua into shells. Spoon sherry sauce over each paua and garnish with sprigs of chives.

Paua Casserole

Ingredients :

1 lrg or 2 sm. pauas or 4 to 6 c. leftover paua
2 x Eggs
1 cup Bread crumbs
1 cup Green onion, chopped
1 can (small) Ortega green chilies, washed and diced
1/2 lb Cheddar cheese or a mixture of choice

Method :
Tenderize paua slices, dip in beaten eggs, then into bread crumbs. Fry paua as usual. After frying place layer of paua in a buttered casserole dish. Then layer of chopped green onion, a layer of chili pepper and a layer of cheese. Repeat until dish is full. Top with bread crumbs and dot with butter. Bake at 350 degrees for 20 to 30 minutes. I use leftover paua it saves alot of steps and a good use for the leftovers. Just layer as above.

Paua Chowder – #1

Ingredients:

2 cups diced paua, cooked or raw
1 medium onion, chopped
1 clove garlic, minced
1/4 pound bacon cut into small pieces
2 cups frozen diced potatoes
1/4 cup parsley, chopped
1 quart milk or half and half
salt and pepper to taste

In a fry pan, saute bacon just until the fat becomes clear do not crisp. Pour off grease. Add onions and garlic and saute until onions become translucent, stirring frequently. Add paua and saute about one minute or until raw paua begins to turn white. Transfer to large pot or sauce pan. Add potatoes, milk and parsley. Bring to serving temperature; do not boil or milk will separate. Salt and pepper to taste. Serve with hot bread, saltines, or oyster crackers.

Paua Chowder- #2

Ingredients:

4 slices bacon, diced
6 pauas, pounded and cut into small cubes
1 large potato, peeled and diced
1 medium onion, finely chopped
1 garlic clove, crushed
1 and 1/2 cups hot water
3 cups hot milk
1 tablespoon butter
salt and pepper to taste
Lightly brown the bacon and pour off all but about 2 tablespoons of the drippings. Add the ablone, potato, onion and garlic. Sauté until golden brown. Add the hot water, cover the pan and simmer until the potato is tender. Add the hot milk and butter. Salt and pepper to taste.

Paua Chowder – #3

Ingredients:

500g fresh paua, ground or chopped very finely
1/4 cup butter mixed with 2 Tablespoons oil
1/2 cup leeks, thinly sliced
1/2 cup onions, chopped
1/2 cup green peppers, chopped
1/4 cup celery, chopped
1/2 pint fish stock
2 cups diced potatoes
Salt and pepper to taste

Sauce:
1/4 cup butter
1/2 cup flour
salt to taste Pinch of nutmeg
Pinch of cayenne pepper
250ml milk
250ml cream
1/4 cup Sherry

In a large saucepan, put the oil and butter mix. When mixture is hot, add all of the vegetables and saute them until they are lightly brown. Add the chopped paua and the fish stock, and then bring to the boil. Add the diced potatoes and let the chowder simmer while you prepare the following cream sauce. In a separate saucepan, melt 1/4 cup butter. Add the flour, then blend it in thoroughly. Add salt to taste, a pinch of nutmeg, and cayenne pepper. Let simmer for 2 minutes. Mix the cream and milk together, add to the flour mixture and heat gently, mixing constantly. When smooth, add Sherry. Add this cream sauce to the above simmering chowder. Bring to a quick boil, stirring well. Serve with chunks of French Bread.

Paua Chowder #4

Ingredients :

1 lb Sliced paua, pounded
2 cup Water
6 slc Bacon
1 x Log chopped onion
6 x Chopped celery sticks
4 cup Cubed potatoes
4 cup Milk
1/2 cube butter
1 tsp Salt
1 tsp Pepper
1 tsp Cornstarch

Method :
Dice paua, add to potatoes and let simmer in pot with water. Fry bacon until crisp, drain and set aside. In the bacon fat, cook onion, celery until nearly done. Pieces should be slightly crunchy. Drain and add vegetable and butter to paua. Simmer very slowly, adding a cup of milk every 5 minutes. Salt and pepper to taste. Add cornstarch if thicker chowder is desired. Allow pot to simmer for an additional 15 minutes. Add corn if desired.

Paua, Chicken and Fish Maw Soup

Ingredients:

400g whole kampung chicken, cut into half
6 pieces dried (mini) paua
20g dried fish maw
1 litre hot water
1 tsp salt or to taste

Method:

Soak the dried paua in enough water to cover for two hours. Wash away any sand or grit. Soak again in water and leave in the refrigerator, preferably for two days to plump up.

Put soaked paua in one litre water. Bring to a low boil and simmer for 30 minutes. Turn off the flame and cover the pot. Set aside overnight. Discard water and remove the prepared paua for use.

Soak fish maw for an hour. Drain then put fish maw, one stalk spring onion, a slice of ginger and half a litre of water to a boil. Cook for five to 10 minutes. Drain, remove fish maw and cut into bite-size pieces.

Put chicken and prepared paua pieces in a double boiler. Pour in hot water, cover and double boil over low heat for three hours.

Add the fish maw and continue to double boil for a further 40-45 minutes. Add salt to taste and serve hot.

(You can complement the cooked ingredients with a small plate of light soy sauce as a dipping sauce.)

Paua Cioppino

Ingredients:

1 large onion
1 bunch green onions, including tops, sliced
1 green pepper
2 whole cloves garlic
1/3 cup salad or olive oil
1/3 cup chopped parsley
16 ounce can stewed tomatoes, diced
8 ounce can tomato puree
2 cups white or red wine
1 cup fish stock or water
1 bay leaf
salt to taste
1/4 teaspoon pepper
1/8 teaspoon thyme
1 pound whitefish cubed
1/2 pound paua
12 fresh clams or mussels
1 pound fresh prawns or crab, optional

In a Dutch oven or frying pan that has a cover, auté the onion, green onion, bell pepper and garlic in oil, about 5 minutes. Add parsley, tomato puree, stewed tomatoes, wine and fish stock or use all water and seasonings. Cover and simmer for 1 hour. Remove the garlic. Scrub the clams or mussels to remove any sand from the shells and arrange them in the bottom of a large pan. Rinse the paua if they have been previously frozen. If you are using prawns cut them down the backs with kitchen scissors, wash out the sand vein; place on top of the clams. If you are using crab, crack the crab and place on top of the clams. Add the cubed fish. Pour on the hot prepared sauce; cover and simmer until the clam shells open, 20 to 30 minutes. Serve in large soup bowls or soup plates, with some of each shellfish in each bowl. Makes about six servings. Sourdough French bread and a green salad are good go well with this.

Paua Creole

Ingredients:

1 lb. pounded, bite size pieces of paua
3 tbsp. butter
1/2 c. diced onion (or minced)
2 tbsp. butter
1 tsp. celery salt
1/2 tsp. ground pepper
1 bay leaf
2 shakes Tabasco sauce
1 tsp. salt
1 (6 oz.) can tomato sauce
2 1/2 c. water
1 tsp. garlic powder
2 tbsp. dry sherry
Fry paua quickly in 3 tablespoons butter. Set aside and keep warm. Saute onion in 2 tablespoons butter, add remaining ingredients. Simmer 1/2 hour. Add Paua and stir over low heat until blended.

Remove bay leaf; serve over rice. Serves 6.

Paua in Cream

Ingredients:

7 lb. paua steaks
Egg
Cracker crumbs
Salt & pepper
1 cube butter

Bread 7 pounds of paua steaks with egg and cracker crumbs; add salt and pepper. Cut into bite sized pieces. Heat 1 cube butter in frying pan; fry pieces until golden brown (about 1 minute on each side). When all pieces are fried, add 1/2 cup cream and 7 teaspoons lemon juice. Cook until cream is all heated (about 30 seconds). Place in chafing dish and provide fondue forks or toothpicks.

Paua with Cream Sauce

Ingredients:

Paua steaks, breaded, fried
Hard-boiled eggs
English muffins

Slice the hard-boiled eggs in half, remove the yolks and grate. Toast muffins.
Make a cream sauce by heating butter in a saucepan until bubbling. Blend in 2 tablespoons flour, 1/4 teaspoon salt, 1/8 teaspoon pepper. Heat 1 cup milk and pour slowly into the butter and flour, stirring until smooth. Mix cream sauce with egg yolk and stir in the grated egg whites. Sauce yields 2 servings.
Cut paua into bite-size pieces, place on toasted muffin half and pour the sauce over. Sprinkle with chopped egg yolk.

Cultured Paua Waterside

Ingredients:

18 cultured paua, 2-1/2 to 3 inch, see note.
6 shallots, peeled and sliced.
2 cups dry white wine.
1/2 cup heavy cream.
8 ounces unsalted butter, cut into small cubes.
1 teaspoon lemon juice.
3 ounces enoki daki mushrooms, trimmed of stems.
1 large beefsteak tomato, peeled, seeded, diced.
2 tablespoons fresh-plucked dill, lightly chopped.
1/4 cup flour.
3 eggs.
6 dill sprigs.
6 paua shells, cleaned.
6 teaspoons golden caviar.

Prepare the paua by running a small spatula between the paua meat and the shell. Remove the intestines and cut off the red mouth parts located on the front edge of the “foot”. Place the paua on a rinsed out tea towel. Use a fine tooth meat tenderizer to lightly pound the paua, cover with the towel and pound with the flat edge of the pounder until lightly flattened.

Reduce the shallots and white wine in a heavy bottomed-stainless steel sauce pot until almost dry. Add cream and reduce by half. Whisk butter into the cream reduction over medium heat. Strain through a fine mesh strainer. Add enoki daki mushrooms, diced tomatoes and dill. Set aside in a warm place.

Season the paua with salt and white pepper then dredge in flour and then beaten eggs. Heat clarified butter in a saute pan and when almost smoking, saute the paua 8-10 seconds on each side. Warm up the sauce and spoon some on the middle of a warm plate. Place three paua on top and garnish with dill sprigs and a cleaned paua shell with golden caviar inside.

Note: Large sea scallops may be used instead of paua. Slice them 1/2 inch thick and proceed with the same cooking method.

Serve with a California Chardonnay. Serves 6

Deep Fried Paua

Ingredients:

3 paua
4 eggs
1 can plain bread crumbs (15 oz.)
1 cup flour
seasoning (as needed)
3 lemons
canola oil
paua iron
fish cleaning gloves (not a must, but nice to have)
Filet knife
2 foot length of a 2”x6” piece of wood
three medium sized mixing bowls
deep skillet or wok
frying ladle
paper towels
fire extinguisher

1) Remove from shell: (see video gallery for a demonstration) Wedge your ab iron underneath the meat on the smaller end of the shell (closest to the holes) and do your best to get between the shell and the meat. It’ll take some effort the first few times, but once you get the hang of it, they’re a breeze. Peel the gut sack from the shell, and then remove from the ab itself by slicing off.

2) Pound: (see video gallery for a demonstration) Many prefer to clean and slice their abs before this stage, however, pounding whole works extremely well and is the quickest way to dinner. Take the abs to a hard surface, and beat them into submission with your 2×6. (A sidewalk works well as this can make a lot of noise) At first they’ll have a tendency to bounce & slide, but after about 20 blows they loosen up to perfection. Don’t worry about the exterior, but you don’t want to trash the meat. Contrary to popular belief, it is possible to over-pound an paua.

3) Slice: Pancake-style is visually appealing, but can also be very difficult. People who opt for this method typically use a VERY sharp knife, a deli meat slicer, or some kind of jig made specifically for this purpose. I find it easiest to use a decent knife and slice from the top down, (lengthwise) creating strips. I make my slices about 1/4”.

4) Trim: Once you’ve made your initial slices, you need to cut off all the crap. This means everything that is not ivory colored. Once that’s done, rinse the cleaned paua and place on a plate for the next step…

5) Breading: Grab your three bowls. In the first, dump the flour; the second, whisk the eggs; and in the third, place bread crumbs and any seasonings you may want to add. Now run the assembly line: flour, egg, crumbs. Do this until all of your paua is breaded.

6) Frying: Grab a deep skillet or wok and fill with 2-3 inches of canola oil. Get it really hot, but not smoking. A single drop of water should send the oil into a bubbling, popping frenzy. Once it’s up to temperature, drop in the breaded paua and cook ‘till golden brown. (around 20 seconds depending on oil temp) Remove the fried pieces of paua and place on a bed of paper towels. Repeat this process until all the paua is cooked, creating a new paper towel layer for each batch. Done.
Garnish with lemon wedges. Serves 6-10 depending on ab size.

*Tip: a large jar and funnel w/strainer is helpful for storing oil for reuse.

Paua A La Eric

Avoid cooking them whole. Unless you can thoroughly tenderize them they can be to hard to chew, and they become wasted.

Instead, slice them vertically into 3/8″ slabs and pound them out to the point that they almost fall apart but not quite. The key to having them so tender that they fall apart in your mouth is to hot fry them no more that 45 seconds total. You can deep fry them in tempura or beer batter, or you can hot fry them in olive oil and make a garlic, butter and white wine sauce w/ fresh basil and serve the

Ab over linguine with the sauce poured over the top.

I have also powderized Ritz crackers and dipped the Ab in beaten egg then flop it around in the Ritz crumbs and fry it in a little macadamia nut oil and a small amount of butter.

The key to remember is to cook it hot and fast. Oh yes, I almost forgot. If you deep fry them try a beer from one of the local micro breweries up here,(Sonoma Mountain no longer brews, damn them!) If you do the italian style I recommend having a good chardonnay with it, preferably from the Alexander Valley in Sonoma County. Also eating them fresh is the best thing. After they are frozen they considerably loose their delicate flavor and texture. If you must freeze, slice and pound and store in a large zip-lock with a little milk in the bag. It will prevent freezer burn and absorb any odor that may develop.

One more thing…You must have fun!

Fresh Paua

Ingredients :

Paua
2 tbl Butter
Olive oil
2 x Cloves garlic, crushed
Freshly squeezed lemon juice
Salt and pepper

Method :
My recipe for paua:
1. Follow Lisa’s recommendation re crowbarring them out of their shells .
2. Remove as much of the black, iodine covering as possible. (Too much of this is very toxic to some people and too much of it really only detracts
3. Slice ‘meat’ approx. 1/4″ thick, pound with heavy meat mallet to approx. 1/8″ thickness. (If you have access to a meat slicer, this is the best way to achieve this fete, otherwise, be
*extremely

careful when slicing as the meat is very ‘solid’.)
4. Heat on high, 2 T. butter, a little olive oil and 2 cloves crushed garlic in a large, heavy skillet until butter melts.
5. Quickly place paua slices in skillet and cook for approximately 30 seconds. Sprinkle each with freshly squeezed lemon juice, then salt and pepper. Flip slices over. Cook an additional 30 seconds or until barely opaque in color. Special Notes- Believe Lisa’s recommendations that: they are difficult to get out of their shells; they cook quickly or you end up with shoe soles; you will remember this for a lifetime (both the preparation and eating!). Enjoy. There is a reason these are considered a delicacy and are quite expensive to purchase in the stores if you can even find them.

Fried Fresh Paua

Ingredients :

Fresh paua
Milk
Egg
Flour

Method :

1. Take the paua to the back porch (bring large mallet), crowbar them out of their shell, and pound the hell out of them.
2. Get electric frypan good and hot while dredging beaten and subdued paua in milk, egg and flour.
3. Flash fry. I mean they cook
*fast*! You don’t want an overdone, rubber paua.

Paua Fried Rice

Ingredients:

6 cups cooked rice
3 tablespoons cooking oil
1 6 ounce can sliced mushrooms
3 strips bacon, cut up
1 onion, chopped
2 stalks celery, chopped
1 green pepper, chopped
1 dozen prepared, precooked paua

Fry bacon. Add oil to the drippings. Cook celery and onion, then add mushrooms and green pepper. Cook for 5 minutes. Add rice and sliced paua. Stir fry. Serve warm.

Paua Fritters

Ingredients:

2 cups ground paua meat
2 eggs, beaten
1/2 cup milk
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
Worcestershire sauce
Freshly grated nutmeg
Fat for deep frying
Lemon wedges

Mix together the paua, eggs, milk, baking powder, salt, a dash of Worcestershire sauce and a grating of nutmeg.
Heat the fat to 375 degrees and drop the mixture into it by spoonfuls. Cook the fritters until lightly browned – about 2 minutes. Serve with lemon wedges.
Serves 4

Paua and Scallop Fritters

Ingredients :

1 lb Paua
1 lb Sea scallops
1 x Egg, beaten
1 tsp Salt
2 tbl Oil
2 tbl Butter
Flour
Lemon slices, (optional)

Method :

You’ll need a food processor or meat grinder to prepare this recipe.
What’s nice is that you don’t have to tenderize the paua before cooking, because it is ground.
Cube paua. Put into food processor. Process until well ground.
Remove paua. Add scallops to processor and grind well. Combine paua, scallops, egg and salt. Shape into flat patties. In a skillet, heat oil and butter. Dip patties in flour. Shake off excess.
Fry quickly, a minute or less, per side. If desired, serve with lemon slices.
Makes 6 servings.

Hai sun bal yu
(Paua and Sea Cucumber)

Ingredients:

2 fresh green paua
500 g sea cucumber
Oil, for cooking
20 whole cloves garlic, peeled
1 cup spring onions, cut in 2-3 cm lengths
½ cup thinly sliced carrots
80 mL chicken stock
80 mL soya sauce
80 mL Chinese brown vinegar
40 mL rice wine
2 teaspoons sugar
1-2 tablespoons cornflour
1 teaspoon sesame oil

*Fresh paua and sea cucumber can be purchased at seafood markets and also at larger suburban fishmongers.

Method

1. Put the paua into the refrigerator for 10-15 minutes to ‘put it to sleep’. This will make it easier to remove from the shell. When chilled, lift it out of the shell with a very strong, thin, steel-bladed knife. Carefully cut and lever between the flesh and the shell, making sure not to pierce the flesh as it gives a bad taste. Remove the intestines from the flesh very carefully, too.

2. Slice the sea cucumber and paua very thinly.

3. Heat wok to a high heat, then add the oil. Add all the cloves of garlic and stir fry for a few minutes.

4. Add spring onion, and then add the sea cucumber, chicken stock, soya sauce, carrots, vinegar, rice wine and sugar. Stir through the paua last. Cook for only a minute.

5. Mix cornflour with a little cold water, then stir through the mixture.

6. Add sesame oil.

7. Remove from heat and serve with rice or noodles.

Hot Liver Dip

Ingredients:

1 lb. hard salami
1 lb. hard cheese
1 lg. red onion, chopped fine
1 sm. can jalapeno peppers
1 sm. jar marinated artichokes
1 sm. jar diced mushrooms
1 sm. jar Italian peppers
1 sm. jar paua or minced clams
1 lg. green pepper

Chop everything very fine. Use juice from all ingredients. If not enough liquid use Italian dressing. Eat with chips or wheat thins. (Very good and very hot)

Serves 6

Island Style Paua

Ingredients:

3 large paua, cleaned
2 large lemons or 6 limes or half of both
1 small hot chili pepper
1 clove garlic

Slice paua very thinly across the muscle Layer paua slices, finely chopped garlic and chili in bowl Squeeze lemon/lime juice over.Refrigerate for at least 1 hour. Serve on lettuce leaves as an entree, sprinkled with freshly ground pepper. Great with chilled white wine and crusty bread.

Paua Jerky

Ingredients:

2 Large raw paua
2 cups Soy Sauce
1/2 cup Water
3 Tablespoons garlic powder
1/2 Tablespoon meat tenderizer
1/4 Teaspoon white pepper
1/4 teaspoon salt

Process:
Slice paua into steaks (1/8-1/4 inch)
Marinate for 1 hour in soy sauce and water
Taking the paua slices out of the marinade one at a time, sprinkle spice mixture on both sides of each slice, place between 2 sheets of wax paper, and pound spices into each slice.
Place slices on a cookie sheet and bake for 2-3 hours at 200 degrees.

Paua In Lemon Sauce

Ingredients:

1 pound raw paua steaks
1 teaspoon cornstarch
3/4 cup cold water
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 tablespoon butter
flour
2 cups vegetable oil

Heat the oil in a large frying pan until hot. Coat the steaks lightly with flour. Fry the steaks in oil until golden brown on both sides. Remove and blot excess oil on paper towels and keep warm. In a bowl, combine the water and cornstarch and mix until well blended. Stir in the lemon peel, lemon juice, sugar and salt. Cook over medium heat until thickened, stirring constantly. Add the parsley and butter, stirring until the butter is melted. Pour this sauce over the paua steaks. Serves 4.

Paua in Lemon Shells

Ingredients:

1 pound cooked paua, diced
1 medium cucumber
6 large lemons
3 tablespoons grated white radish
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon soy sauce

Slice one end off of each lemon and save the end. Scoop out the pulp. If the lemon will not stand upright, with the open end up, cut a thin slice off the other end to level it. Peel the cucumber and chop it coarsely. Combine the diced paua and cucumber with the grated radish, rice vinegar, sugar and soy sauce. Season with salt. Toss well, then stuff into the lemons. Cover them with their lids and serve on small saucers. Serves 6.

Paua with Lettuce and Bean Curd – Chinese Style

Ingredients:

20g cooked Paua
20mls olive oil or peanut oil
4mls of finely minced garlic
4mls of finely minced ginger
1ml of pepper flakes
20mls of light soya sauce
20mls of rice wine or sherry
4mls of sugar
4mls tomato paste
80g of diced bean curd, 20mm cubes
170grams shredded crispy lettuce, 50mm pieces
20mls of green scallion, cut diagonally into 5mm lengths

1. Drain cooked paua and save the liquid.
2. Slice paua into very thin slices
3. Add the paua liquid back to the paua slices
4. Heat the oil in a wok or large heavy frypan.
5. Stirfry the garlic, ginger and pepper flakes in the hot oil for about 60 seconds.
6. Add the paua slices
7. Add light soya sauce, rice wine, sugar, tomato paste, stir well and bring to a boil.
8. Reduce heat, then add bean curd and lettuce, stir well.
9. Simmer for 60 seconds
10. Transfer to a serving dish
11. Sprinkle the scallion onto the dish, then serve immediately. Serves 4.

Mango Curry Paua in Wonton Cups

Ingredients:

12 Paua
12 Wonton wrappers each cut into 4 squares
Vegetable Oil
1/4 cup of Coconut Cream
1/4 cup of mayonnaise
2 Tablespoons chopped cilantro
1/4 stalk of lemongrass cut into 1/2 inch pieces
6 Lime leaf (substitute with 1 Tablespoon of fresh lime juice)
1 Mango diced into small cubes
1/4 cup of yellow currants
3/4 Teaspoon of Thai Green Curry paste
1 Small white onion
3 Tablespoons of butter

In skillet sauté diced onion, carrots until soft. Add coconut cream; lime leaf or juice, curry paste, currants, lemon grass and cilantro. Simmer for 20 minutes. Fold in mayonnaise. Prepare paua into medallions then slice into four square pieces. Remove lime leaf and lemongrass from sauce.

Preheat oven to 325 degrees. Place wonton squares on work surface, brush lightly with vegetable oil. Press each wonton into miniature muffin cup, oiled side down. Bake until golden brown. (About 8 minutes). Cool completely in tins. Remove cups from tins and store in airtight containers at room temperature.

Sauté paua in butter and vegetable oil remove and place one piece of paua into wonton shell, spoon sauce on top of paua, sprinkle diced mango on top then garnish with fresh cilantro sprig. Makes 48

Paua Marinade

Ingredients:

250 grams of cooked paua
45 mls of light soya sauce
30 mls of wine vinegar
5 mls of sugar
a few drops of sesame oil

1.Drain the cooked paua and save the liquid.
2.Cut the vacuum-packed cooked paua into strips or thin slices.
3.Mix the saved liquid together with all the other ingredients, pour onto the paua and toss well.
4.Cover and refrigerate for an hour.

Korean BBQ Marinade

Ingredients:

2 cups of sugar
3 cups of soy sauce
2 8 oz. jars of Apricot/Pineapple Preserves
1 cup sake
ginger
garlic
sesame oil
honey

Process
marinate for four hours

Marinated Paua

Ingredients:

1 can (1-lb) paua
3 tbl Soy sauce
2 tbl Wine vinegar
3 dsh Sesame oil, more or less

Method :
1. Drain canned paua (reserve liquid for soup). Slice thin or cut in strips.
2. Combine soy sauce, wine vinegar, sugar and sesame oil. Mix well, then pour over paua and toss.
3. Refrigerate, covered, 1 hour.
VARIATIONS: Cut paua in 3/4-inch cubes. Marinate 15 minutes in a mixture of 1/4 cup of its own liquid, 2 teaspoons soy sauce and 1 teaspoon peanut oil. Sprinkle lightly with pepper and serve on toothpicks.
Use half a can of paua and add 1 Cup celery. hearts or tender stalks, slivered. In step 2, make the dressing with 1 tablespoon soy sauce, 1 teaspoon sugar, 1/2 teaspoon salt and a few drops of sesame oil. Toss, then refrigerate only 30 minutes.
Use half a can of paua and add 2 Cucumbers, peeled and either sliced or cut in strips. In step 2, make the dressing with 1 tablespoon soy sauce and 1 teaspoon sesame oil. Toss, then refrigerate only 30 minutes.

Microwave Paua with Butter and Garlic

Ingredients:

12 paua (prepared meat)
4 ounces butter (1 stick)
2 teaspoons crushed garlic
1 lemon
salt and pepper to taste

Partially melt butter in glass bowl in microwave, about 1-2 minutes on medium power. Add crushed garlic to butter. Cook butter and garlic for another 1 minute on medium power. Cover bottom of glass dish (such as a pie plate) with half of the butter and garlic. Add prepared paua meat. Coat paua with remaining butter and garlic. Cook for 1-2 minutes on medium-high power. Flip paua and repeat. Do not overcook. Serve on a plate with lemon wedge. Top with melted butter and garlic.

Paua Meuniere Mandarin

Ingredients:

5 (7 1/2-ounce) cans paua
8 ounces shrimp
4 ounces fat pork
4 ounces water chestnuts, minced
1 teaspoon Chives
Ginger water, to taste (see note)
Salt and MSG
1 ounce corn flour
4 ounces chive and ginger oil (see note)
2 ounces flour
3 eggs, beaten
5/8 ounce shaoxing wine
6 ounces chicken stock

Trim the paua, removing rough parts, and cut into flat rounds. Chop shrimp and fat pork to a paste consistency; stir in the water chestnuts, chives and ginger water. Season with salt and MSG. Create the paua “sandwiches” by spreading an paua round with shrimp paste, then topping with another round. Dredge “sandwiches” in maize flour and set aside. Heat chive and ginger oil in a wok over medium heat, swirling the oil to coat all sides of the wok. Dip the paua “sandwiches” in the flour, then in eggs. Fry in the hot oil until paua is tender and golden. Add Shaoxing wine, chicken stock, salt and MSG. Bring to a simmer, adjust the seasonings and simmer for 3 to 4 minutes. Serve immediately.

NOTE: Chive and ginger oil is oil in which chives and ginger have been cooked. To make at home, heat 4 ounces oil in a wok set over medium heat. Toss in 1 or 2 tablespoons fresh snipped chives and 3 slices fresh ginger. Stir-fry until fragrant, then proceed with recipe. (Remove ginger slices before serving.)

Ginger water is available in Chinese markets.

Beurre Blanc Sauce

This recipe will make about 1 cup. Prepare sauce before cooking the paua.

2 large shallots, finely chopped
2 tablespoons white wine vinegar
3 tablespoons dry white wine
2 tablespoons whipping cream
1 cup softened butter, cut into 16 cubes
Salt and white pepper to taste.

1. In a small, heavy-bottomed saucepan, combine shallots, vinegar and wine. Bring to a boil, reduce heat to medium, and simmer mixture, uncovered, until liquid is reduced to about 2 tablespoons.
2. Whisk in cream and reduce heat to low. Simmer mixture, whisking occasionally, until liquid is reduced to about 3 tablespoons.
3. Add one cube of butter, whisking constantly. When butter is nearly blended in, add another cube, stirring constantly. When butter is nearly blended in, add another cube, still whisking. Continue adding one cube at a time, whisking constantly. The sauce should be pleasantly warm and should thicken. If it becomes too hot and drips of melted butter appear, remove the saucepan immediately from heat and whisk sauce well; add 3 to 4 cubes of butter off heat, whisking constantly. When temperature of sauce drops again to warm, return to low heat and continue adding butter cubes. Whisk continuously until desired thickness is achieved.
4. Strain sauce if desired. Taste and add salt and pepper, if needed. Serve sauce as soon as possible. It can be kept warm in saucepan if set on a rack above a pan of warm water, but it must be whisked frequently to prevent separation and the temperature must be kept constant. It can also be kept warm in a thermos.

Paua Mexicana

Ingredients:

1 pound paua steaks
2 eggs
3/4 cup medium-coarse cracker crumbs
1/4 cup finely chopped green pepper
1/2 cup tomato sauce
paprika
salt to taste

1.Marinate paua steaks in mixture of beaten eggs and tomato sauce at least 30 minutes. Remove steaks from marinade, cover each side with cracker crumbs and sprinkle lightly with green chopped pepper. Sprinkle with paprika to taste. Fry in buttered, medium-hot skillet for not more than 1 minute per side. Salt to taste. Serve on a hot plate garnished with lemon or lime slices. Serves 2 to 4

Ormeau Comme Chez Nous
(Paua Like At Our Place)

Ingredients:

6 – 8 paua steaks
Beurre Blanc Sauce (White Butter Sauce)
6 peeled, chopped shallots
2 cups dry white wine
1 cup whipping cream
1 1/2 lb. unsalted butter
1 T. lemon juice
salt and freshly ground white pepper
1 cup enoki daki mushrooms (Japanese snow drop mushrooms)
1 cup regular mushrooms, julienned
1/2 cup fresh tomatoes, peeled, seeded and sliced
2 T. chopped dill
2 T. chopped tarragon
2 T. chopped parsley

Prepare the sauce as follows:
In a heavy sauce pan, reduce wine and shallots until almost dry. Add cream and reduce by one half. Cut butter into small pieces and whisk into the reduction over medium heat. DO NOT BOIL. Adjust seasoning, add lemon juice and strain. Add the mushrooms, tomatos, dill, terragon and parsley. Keep warm
Season the paua lightly with salt and white pepper, dredge in flour and dip in beaten egg. Saut̩ quickly in hot clarified butter for 30 Р45 seconds each side.
Spoon sauce onto plate, top with paua. Garnish with a tomato rose and dill sprig. Serves 2.

Young Paua Roquefort Bake

Ingredients:

5 pcs. live paua(or frozen)

Sauce:
1 1/2 Tbs. mayonnaise
2 Tbs. uni (sea urchin)
touch of fish sauce
2 Tbs. light soy sauce
1 Tbs. roquefort cheese (blue cheese)

Clean live paua and cut into 6-8 pieces each. Reserve shells. Mix cut paua with the sauce and replace in the shells. Preheat oven to 450 degrees. Bake paua 7-8 minutes. Top should be brown. Place shell on plate and garnish with fresh lemon or lime. Serve hot.

This also works well with calamari.

Paua Salad

Ingredients:
2 small heads red leaf lettuce
1 bunch arugula or other spring lettuce
=1 small head radicchio or red cabbage
12 fresh shiitake mushrooms
24 Chinese pea pods
4 fresh medium paua
2 tablespoons fresh lime juice
1 1 inch piece fresh ginger root, peeled and grated
freshly ground pepper1 tablespoon rice vinegar2 tablespoons dark soy sauce
4 tablespoons extra virgin olive oil
salt, pepper
lime or lemon wedges for garnish

Rinse and dry lettuce, arugula and radicchio. Discard mushroom stems and slice tops in thin vertical slices. Rinse and dry pea pods. Remove paua from shells, using handle of heavy spoon to break muscle attachments. Reserve shells. Clean paua well, discarding undesirable parts. Clean shells thoroughly, dry and set aside. Using meat slicer, slice paua muscle crosswise into tissue thin pieces. If paua can’t be sliced tissue thin, slice thin as possible and pound each slice on flat surface with mallet or flat end of cleaver until tender and almost transparent but not shredded. Combine juice of 1 lime, 1 tablespoon grated ginger and grind or two of fresh pepper in bowl. Add paua slices and toss to coat well. Marinate 15 to 20 minutes, stirring occasionally. Combine remaining lime juice, remaining ginger, vinegar, soy sauce and 3 tablespoons olive oil in small bowl. Tear lettuce, arugula and radicchio into coarse pieces and place in large bowl. Toss with dressing oil. Arrange greens in paua shells or on serving plates. Set aside. Heat remaining 1 tablespoon olive oil in skillet or auté pan, add mushrooms and peas and season to taste with salt and pepper. Stir fry briefly, just until peas turn bright green. Remove from heat and toss to mix well. Pile hot mixture on top of greens in paua shells.