The accidental paua salad
- Open a snaplock bag, place the paua in the bag and flatten slightly with a cleaver or tenderiser.
- In a mixing bowl, whisk together passionfruit, sugar, soy, lime juice, fish sauce and the olive oil. Marinate the paua in the dressing in the fridge for two hours.
- Drain the dressing, reserve and pat dry the paua, then dip in rice flour. Heat a saute pan with a little butter and saute the paua for 3 minutes, then slice thinly.
- On a platter, lay the slices of tomatoes and pickled onions together, scatter the paua and potato over this layer, spoon over the dressing and garnish with watercress leaves.