Here is a mint recipe from my youngest brother Joash in New Zealand. Pāua is a special treat for most kiwis and so people usually have their own go-to recipe for making the most of them. If done wrong, Pāua can be tough as a gumboot so if you want to get it right and avoid this, follow a recipe (or method for tenderizing) that works for you. – Shrek
- Serves: 3 people
- Prep time: 20 minutes
- Total time: 40 minutes
- 400gm Paua/ Abalone
- 500ml Cream
- 150gm Butter
- 1x Brown Onion
- 3x Cloves Garlic
- 4t Curry Powder
Step 1: Slice Paua/Abalone into thin slices – can be tenderized first
Step 2: Finely cut onion and garlic cloves
Step 1: Add 1/3 of butter to hot frying pan, Brown Onion lightly, add garlic and cook for further 1 minute.
Step 2: Add Paua/abalone and for 7 to ten minutes to frying pan – add half of the curry powder cook for a further minute.
Step 3: Add remaining butter, cream and the rest of the curry powder to frying pan. Lower heat and simmer for five minutes.
Additional serving ideas
- Can be garnished with chives.
- Goes really well with rice or scalloped potatoes and other sea food cuisine
Special diet information: if dairy free try can exchange butter for coconut oil, and cream for coconut cream.
If you dig this, you’ll love 99 Spearo Recipes – a Seafood cookbook made by ocean loving spearos for every seafood lover.