Shaved paua on a watercress salad
It is primo to eat a paua whole - wrap it in clingfilm, bash with a rolling pin to tenderise, dust with flour and finely grated parmesan cheese and then and pop it onto the barbecue. Serve with lemon wedges and crusty bread - divine. However, this rustic Kiwi way of presenting paua is not always realistic. Known as abalone to the rest of the world, this delectable bivalve can be sampled by shaving a semi-thawed specimen into the finest slices.
|1 packet||Snow peas, blanched and sliced|
|4 servings||Pea shoots|
|1||Nashi pear, alternatively use red-skinned apples or pears|
|1 to fry||Vegetable oil|
|1 dash||Avocado oil|
|2 cloves||Garlic, slivered|
|1 serving||Fresh ginger|
|1 splash||Soy sauce|
|1 to taste||Salt & freshly ground pepper|
- Make a salad base with picked-over watercress, blanched and sliced snowpeas and snow pea shoots.
- Add something crisp, such as nashi or fresh red-skinned apples or pears cut into segments and dressed with lemon juice to stop them discolouring. Dress with avocado oil.
- Heat vegetable oil in a pan or wok and drop in shredded fresh ginger and garlic slivers.
- Throw in the paua slices and toss for a minute, on a high heat.
- Splash in light soy sauce and fresh lemon juice. Season with salt and pepper. Remove from the heat.
- Mound the salad base onto an entree plate and spoon over the warm paua mix. Serve immediately.