Qaz wrote: Sounds like you guys don't like paua? coating it in all those seasonings etc? |
shuck and braise whole in a nice light stock+ garlic and ginger and a dash of light soy for 4-6 hrs- come out super tender. Look at the SanFransisco Chronicles' food column on line @ SFgate.net, they often have abalone recipies when the season starts. Wish our paua got as big as the californian reds, minimum size is 178mm/7".
Diver Dan wrote: I agree about the blanching - the flavour is not so good, and I don't like the texture. As for Qaz's scallop recipe!!!!!! |
Qaz wrote: scollys with 4-6 in a shell with T sauce, cheese,chillie and pepper grilled under the BBQ , like a morney. |
shiraz wrote: In addition to Tom1's comment re California. I spent 1/2 day diving well north of San Fran back in '96. You have to pay a day licence of $US10 & can take only 4 abs. Don't reckon I could taste any difference to paua. |
Diver Dan wrote: I can vouch for Geofinz/Al Browns recipe - it is stunning! I also like to do my paua schnitzel style - slice the paua into thin steaks, flour, egg, breadcrumb, shallowfry in hot oil and butter, squeeze lemon over, and salt and white pepper - retro, but great! |
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