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B1g_Pun 
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Joined: 17 Jun 2010
Location: El Gorah, Sinai
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 Topic: Paua Recipe
Posted: 08 Aug 2010 at 5:24pm |
Whats your favourite way to eat paua?
Being from Auckland I dont get to hit them that often so I have never really tried experiementing too much. Just the basic fritters with a bit of sweet chilli and mustard thrown in for good measure.
Also looking at buying myself a mincer before my next trip south, what should I be looking for?
Will something like this do the trick?
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I like to have a glass of gin for the health benefits, the rest of the bottle helps with my witty humor and flawless dance moves.
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Unclejake
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Posted: 08 Aug 2010 at 5:48pm |
UJ's world famous dish of paua awesome:
- Shuck paua and observe their gender. The gender is not important but makes you sound knowledgeable.
- Slice the flesh as thinly as possible, along the length of the animal. I like it about 1-1.2mm thick
- In a pot heat butter, ground black pepper and a dash of nampla (fish sauce). Once that is all hot add Kiatia Fire chille sauce, that is the only chille to use BTW (Qaz told me)
- Add the sliced paua to the hot butter and brown it slightly using a wooden spatula
- Add some green Thai curry paste and a dash of soy sauce
- Simmer away for a bit longer and then add untold chopped onion. I like one small onion per paua
- After a few minutes turn the stove right down and add cream, jut covering the flesh
- Simmer that hooch for a few more minutes then eat it and drink the cream
- It rules (Herb's mate LJ told me) and is best served with at least 6 beers
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B1g_Pun
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Posted: 08 Aug 2010 at 5:52pm |
Cheers UJ sounds mint. Do you slice up the skirt as well or do you ditch that and just eat the body? I have mates that wont eat the skirt but personally I really enjoy it.
How do you tell gender BTW?
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I like to have a glass of gin for the health benefits, the rest of the bottle helps with my witty humor and flawless dance moves.
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Unclejake
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Posted: 08 Aug 2010 at 6:23pm |
I use the skirt and think (much like the head of a fish) that is where the best taste is. Geofinz discards the skirt as it it a bit tough and messes with his dentures
Female paua have a pale blue/green sex organ, males white.
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Geofinz
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Posted: 08 Aug 2010 at 7:03pm |
I use a fitter recipe that contains diced red onion, garlic, chopped coriander and basil (fresh), sweet chilli sauce, salt and pepper out of Al Brown's NZ seafood cookbook Go Fish.
Don't want to risk any copyright issues  by posting the recipe but if you are looking for the definitive NZ seafood cookbook then Go Fish is worth a look.
I'm also keen on thinly sliced and quickly sauted with garlic and red onion or alternatively with soy sauce and fresh ginger.
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felixx
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Posted: 08 Aug 2010 at 7:09pm |
Arent Paua gastropods, and hence hermaphrodites?
Anyway,
In my opinion a paua pattie is a sin,
Here are a couple of recipes...
1) Get a good sized Paua and criss cross it with a knife and rub in oyster or chilli sauce, pepper, crushed garlic and leave for a few hours
Then fry in butter for 4 or 5 min either side and slice thin and enjoy.
2) Steak your Paua and mix in a bowl with crushed ginger for a bit
Flour, egg then breadcrumb
Fry till golden brown
simple but good
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Originally posted by TG
LMAO felixx, you a sick puppy! hehe
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Troy Tempest
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Posted: 08 Aug 2010 at 7:19pm |
Cut paua thin, marinade in olive oil, crushed garlic, coriander and chilli flakes for a few hours Flash fry and put in sandwiches (thick, white bread!) for lunch.
Alternatively, use the same mix and make a pasta sauce with a fried onion and tin of diced tomatoes get it up to temperature and throw in the fried paua at the last minute and serve on whatever pasta you fancy for dinner.
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·.¸¸.·´¯'·.¸¸·´¯'·.¸¸.·´¯'·.¸ ><((((º>
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Just quietly getting on with it...
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Geofinz
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Posted: 08 Aug 2010 at 7:25pm |
 felixx wrote:
In my opinion a paua pattie is a sin, |
So did I Felixx until I tried Al Brown's recipe to see if the kids liked it
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Qaz
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Posted: 08 Aug 2010 at 7:45pm |
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Sounds like you guys don't like paua? coating it in all those seasonings etc?
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http://www.gladiatormarine.co.nz/
A fisherman is a jerk on one end of the line waiting for a jerk on the other.
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Ces
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Posted: 08 Aug 2010 at 7:49pm |
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so, do you eat everything un-seasoned qaz?
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Unclejake
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Posted: 08 Aug 2010 at 7:56pm |
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JAKE D
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Posted: 08 Aug 2010 at 8:22pm |
felixx wrote:
Arent Paua gastropods, and hence hermaphrodites?
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paua have the ability to be either male or female.
they are technically polygamy, so in a colony of paua there will be a few males to "service" the many females, if one of these males is killed then one of the existing females will switch to be a male.
its similar to the sandagers wrasse where all juviniles are females and the most dominant of these turns male and breeds with the rest of the population in a specific area
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Diver Dan
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Posted: 08 Aug 2010 at 9:05pm |
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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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Rusky
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Posted: 08 Aug 2010 at 9:12pm |
I did the Al brown recipe "Sauteed Paua Slivers with Fried Potatoes & Preserved Lemon & Tarragon Butter" two weeks ago.
All I can say is that its the best paua ive ever had, not that ive eaten much of the snail varietys. Not tough which I thought was a myth when people say its like butter in their mouth when taking a bite.
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xport
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Posted: 08 Aug 2010 at 9:18pm |
Qaz wrote:
Sounds like you guys don't like paua? cating it in all those seasonings etc? |
Have to agree with that............Paua, onions & butter on the bbq 
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Kinabal Lector
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Posted: 08 Aug 2010 at 9:18pm |
bash it and have whole steaks is the best. cut into strips and cook for awesome sushi.
but make sure you eat the gut raw when you shuck it its all time good, and Im not taking the piss Im serious.
But after eating them every week of most of my life id say whole paua tenderised in between a rag to avoid the neighbours getting shot all you catch.
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spearfisher916
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Posted: 08 Aug 2010 at 10:04pm |
I shuck em then leave them on ice overnight in the fridge. Next day they get a quick bash between a teatowel, sliced thin (skirts and all of course) and fried for 30sec in butter with finely chopped red onion, little bit of garlic, grated ginger and a dash of finely chopped chilli. Squeeze over a lemon then eat while steaming.
BTW, I used to just slice and eat same day, but found the stay in the fridge overnight with a bash really does soften them to perfection.
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Diver Dan
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Posted: 08 Aug 2010 at 10:05pm |
Qaz wrote:
Sounds like you guys don't like paua? cating it in all those seasonings etc? |
You have a point Qaz, but when you cook fish, or paua, or chicken or whatever, sometimes its great to have a variety. I remember being served roast lamb with garlic and rosemary for the first time many many years ago, and thinking, why have they spoiled this lamb?
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Qaz
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Posted: 08 Aug 2010 at 11:21pm |
In all honestly , Im like you guys as well , I season everything I eat from the sea...
I only eat teraki (which is a pain because I've never shot any) scollys and crays. Never had paua...
I even season scollys with 4-6 in a shell with T sauce, cheese,chillie and pepper grilled under the BBQ , like a morney.
Mint 
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http://www.gladiatormarine.co.nz/
A fisherman is a jerk on one end of the line waiting for a jerk on the other.
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The Jackal
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Posted: 09 Aug 2010 at 12:02am |
Drop the Paua in the pot while cooking crays for 60 seconds.
Shuck then cook the paua whole on the bbq with some coat and cook for 2-3 mins.
Cut into steaks then serve with chilli sauce.. yum
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