Photo by Tam West
- In the mortar and pestle grind garlic, small piece peeled ginger, 3 small dried red (or 1 fresh) chillies, 3-5 finely chopped kaffir lime leaves, sea salt flakes and ground cumin to form a smooth paste.
- Add paste to food processor with chopped gurnard, spring onion, chopped coriander or parsley, grated palm sugar, fish sauce and the zest of 1 lemon. Blitz to form a chunky paste.
- Add minced paua and blitz to incorporate into paste. Remove to a bowl, fold in rice or chickpea flour, juice of 1 lemon and fresh black pepper.
- Fry large teaspoonfuls of the mix in hot oil until they colour all over. Drain, season with sea salt flakes and serve with lemon wedges.
More of Warren's black dishes