A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

A

Paua with Avocado and Mozzarella

2 small cans green chili peppers
500g Mozzarella cheese
500g tenderized paua steaks, 0.5cm thick
1 beaten egg
1 whole avocado
1/2 cup cracker or bread crumbs

Dip steaks in beaten egg, then shake in a bag with the crumbs. Finely slice the peppers, cheese and avocado. Lay ingredients on paua steak, roll the steak tightly and secure with a wooden toothpick. Bake in uncovered casserole dish 15 minutes at 175C. Serve warm. 4 servings.

Paua Dore Amandine

Recipe By :Waterfront Restaurant

4 ounces fresh paua -- sliced and lightly pounded
1 teaspoon fresh lemon juice
2 teaspoons toasted almonds
2 teaspoons clarified butter
2 teaspoons fresh butter (unsalted)
1 teaspoon chopped parsley
1 teaspoon white wine
1/3 cup all-purpose flour
2 eggs -- lightly beaten
salt & white pepper -- to taste

Lightly coat paua slices with the flour and dip in egg batter. Sauté
paua slices with clarified butter in hot skillet (1 to 2 minutes) or
until the edges are golden brown. Turn slices over and cook until golden
brown (about 1 more minute). Don't overcook. Arrange paua slices on a
warm serving plate. Keep warm.
Wipe the skillet clean. Melt the fresh butter over a low flame. Add lemon
juice, toasted almonds, parsley, white wine and salt and pepper to taste.
While making the sauce, making the sauce, shake the pan with a
back-and-forth motion for an even consistency. Pour over Paua Dore
slices and serve immediately.

Paua with Asian Omelette

Ingredients :

OMELETTE
1 x egg
1/2 tsp palm sugar
1 tsp fish sauce
1 tbl peanut oil
1/2 tsp sesame oil
6 x coriander leaves finely chopped
4 x basil leaves
2 tbl bean shoots
FILLING
1 x paua sliced horizontally
into 5mm thick slices, black frilly rim
removed using scissors or knife.
1 tbl peanut oil
1 tsp sesame oil
1 tsp finely chopped garlic
1 tsp finely grated ginger
1 tsp finely chopped chilli (optional)
1 bn bok choy leaves separated
4 x oyster mushrooms
1/2 tbl fish sauce
1/2 tbl oyster sauce
1/2 tbl sweet Indonesian soy sauce
8 tbl chicken stock

Method :
To make the omelette, whisk together the egg, palm sugar and fish sauce until the sugar is dissolved. Heat the peanut, and sesame oils in a wok until very hot. Put in half the egg mixture, and spread it to about 10cm diameter. Cook for 30 seconds.
Place half of the coriander, basil and bean shoots on the egg in the wok and fold the omelette in half using a spatula. After a few seconds, remove the omelette set aside, and repeat for the second omelette
To tenderize the paua, place the slices on a firm surface, cover with plastic wrap, and pound each slice firmly with a meat mallet or rolling pin until soft.
To make the filling, heat the peanut, and sesame oil, in the wok. Add the garlic, ginger, and chilli and fry for 30 seconds. Add the bok choy and mushrooms and cook for 2 minutes. Add the sauces and stock and cook for 30 seconds. Add the paua and cook for another 30 seconds - not for any longer.
Pile on top of the omelettes and serve.
Description (Serves 2 as entree)

Paua Almondine

4 paua steaks
1 cup milk
1/2 cup flour
salt and pepper
1/2 cup corn meal
3/4 cup butter
juice of 1 lemon
1/4 cup finely chopped fresh parsley
1/2 cup slivered almonds

Pour milk in a large shallow bowl. In another shallow bowl combine flour seasoned with salt and pepper and corn meal. Melt 1/2 cup butter over moderate heat in a heavy 12 to 14 inch skillet. While the butter is melting, dip each paua steak first into the milk, then the flour mixture so that each piece is well coated. When the butter in the skillet has stopped foaming, quickly saute each steak on each side no more than 15 to 20 seconds per side, until golden brown. Overcooking will cause the paua to be tough. As each steak is sauteed, remove from the skillet and place on a warm platter. When all the steaks are sauteed, sprinkle with lemon juice and parsley. Place platter in a warm oven. In a heavy skillet, melt 1/4 cup butter and saute the almonds over moderate heat for 4 to 6 minutes or until they are golden brown, stirring constantly. Remove the platter from the oven, pour the almonds and butter over the paua and serve at once.

Paua and Dates

1 large foil roasting bag
1 fresh whole paua fish; if frozen, defrost thoroughly in fridge before using
2 cups pittless black dried dates, thinly sliced
1 cup salted butter, softened
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon fresh fenugreek, chopped
1 tablespoon fresh chives, chopped
1 shallot, finely chopped
2 teaspoons coarsely ground black pepper
1 teaspoon dried paprika
cilantro sprigs to garnish

Preheat oven to 375F. Grease inside of roasting bag and put it on a heatproof cookie sheet. Using a food processor, blend butter, cilantro, parsley, fenugreek, chives, shallot, black pepper and dried paprika for about 3 minutes using the pulse button. Do not over process. The butter should be speckled with the herbs. Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside. Wash paua fish with water. Place fish inside the roasting bag and top with the dates and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of auté is. Bake in the oven for 45 minutes or if using a barbecue, follow the barbecue's manual directions for foil baking fish according to weight. Serve hot garnished with cilantro sprigs, accompanied by a salad. Serves 4.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

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Baked Paua

Ingredients
1 Large Paua
1 Large Lemon
2 Slices Bacon

Process
Tenderize whole paua (Pound with 2X4).
Place wrap bacon slices around top of paua.
Squeeze Lemon juice over paua.
Wrap paua & bacon in aluminum foil, closing the top
Bake in oven @ 300 degrees for 40 minutes
Remove paua from oven, open top and place back for 10 minutes @ 300 degrees
Remove from oven and serve.

Fire-Baked Paua

4 whole pauas in the shell.
1/2 cup soy sauce

Build a large wood fire on the beach in a rock-lined pit or in a barbeque. Wait until the fire has burned down to bright hot coals, then throw in whole pauas in shells. Test shells periodically with a poker: when they crumble away from the meat, remove them from the fire. This usually takes 45 minutes to an hour. Cut away charred portions, then slice remainder into bite-sized chunks. Dip into soy sauce and eat on the spot.

French Baked Paua - Chinese Meal!

1 paua
Australian sea clams
shrimp meat grains
mushroom grains
onion grains
mashed garlic
butter
peanut butter
coconut milk
egg

1. Grain the paua, scald them in boiling water and drain off the water.
2. Saute the onion grains, move the grains of the sea clam, shrimp meat across the heated oil in a frying pot.
3. In French cuisine, put in butter, peanut butter, coconut milk, and flour to braise them together into the stuffing.
4. Fix the stuffing on the shell of the paua. Coat stirred egg white and yolk on the surface. Bake them in an oven for 10 minutes. When they look golden, place them in a dish.

BBQ Paua Hors d'oeuvres

thin sliced bacon
Jack, Pepper Jack, or fresh Mozzarella cheese cut into strips
1 oz. Paua steaks

Place the strips of bacon in a shallow pan in the oven at 350 for 5 – 10 minutes to cook off some of the fat; do not allow the bacon to crisp. Remove from oven, drain and let cool.
Place a strip of cheese along the edge of each steak and roll the steak around the cheese.
Roll a piece of bacon around each steak; cover as much of the exposed steak as possible. Cut off the extra bacon to use on the next steak. Secure the roll with a toothpick.
Grill until the bacon is lightly browned and the cheese begins to melt out the ends. Grill plain or with BBQ or grilling sauce.

Place hors d'oeuvres on a cutting board, remove the toothpick, slice in half an serve with cocktail toothpics with your choice of chilled white wine or Syrah. Delectable!

Barbeque Paua

Ingredients
1 Large paua still in shell
1 Can Beer
Wasabi
Soy Sauce

Process
Place paua shell down on hot grill.
Slowly pour small amounts of beer on paua while cooking.
Check paua every 5-10 minutes, pouring beer on each time.
When the meat of the paua comes free of the shell, cook another 10 minutes.
Take off paua of grill and cut into thick slices.
Eat with Wasabi and soy sauce mixture.

Braised Paua

Ingredients:

Paua, 1 can)
Dried oysters, 10 pieces
Dried black mushrooms, 10 pieces
Black moss fatt choy, 50g
Meaty pork bones, 1kg
Lean pork, 500g
Dried tangerine peel, 1 slice Ginger, 30g
Dried scallops, optional, 5 pieces

Method
1. Soak dried oysters, black mushrooms and black moss in water until softened.
2. Remove and with all the other ingredients, place in pot, add enough water to submerge. Boil on medium hear for 3.5 to 4 hours.

Braised Paua in Mushroom Sauce

Ingredients
1 can paua, drained and thickly sliced
1/2 cup of the water (retain for use later)
10 medium sized dried Chinese mushrooms, soaked
1/2 tsp chopped garlic
3 tbsp oil
2 slices ginger
2 whole garlic cloves, lightly smashed
1 cup water
1/2 tbsp concentrated chicken stock
1/4 tsp salt
1/8 tsp sesame oil
Dash of pepper
100g carrot, cut into desired shapes
250g broccoli, cut into florets
5g choy (black sea moss), soaked and washed

Seasoning
1 tbsp oyster sauce
1 tbsp paua sauce
1 tsp sugar
1 tsp Shao Hsing Hua Tiau cooking wine
3 tbsp water

Thickening
1 tbsp corn flour mixed with 1 tbsp water

Method
Heat 1 tablespoon oil in a wok and fry garlic for 10–20 seconds. Add in (A) and bring to the boil. Add carrots and broccoli and cook for 2–3 minutes then drain.

Arrange broccoli and carrots around the platter. Add fatt choy and cook for a minute. Dish out and drain. To the remaining stock add mushrooms and cook for 5 minutes. Dish out and put aside. Arrange fatt choy in the centre of a platter.

Heat remaining oil and sauté garlic until golden and fragrant. Add paua, mushrooms and seasoning ingredients. Bring to a quick boil. Add thickening, then pour over the prepared platter.

Paua Breaded In Macadamia Nuts

This method of preparing Paua is basically your traditional breaded, fried Paua, but with a nice additional touch.
Slice and pound the Paua steaks as described in "Paua Preparation". Definitely put a bit of lemon juice on as you pile up the pieces after pounding.
For this recipe, you want to have milk, eggs, spiced bread crumbs, oregano, garlic (crushed or powder), lemon juice, butter and oil (vegetable and/or olive oil). It doesn't hurt to have some extra helping hands as well.
Get a cup or other container to mix oil and spices in. Put in about 1/2 cube butter, 2 tablespoons vegetable oil, 2 tablespoons olive oil, lots of garlic and oregano. Heat this in the nuke some to melt the butter and allow the spices to mix in some. This mix is made so that it is real conveniently available when your stove is as hot as you want it. This recipe is like all other Paua dishes, only more so. You want to cook it really hot.
Mix up some milk and eggs like it was for scrambled eggs. Put the pounded Paua steaks in this.
Use a chopper on the Macadamia Nuts to get them fairly fine, but don't worry about some bigger pieces. They go well after it is cooked.
Doris used browned almond pieces so that they would absorb less oil. That was good.
Pour some bread crumbs on a plate and put some of the chopped nuts on this. Take the Paua from the egg mix and lay enough to cover the plate of nuts and bread crumbs. Now pour some nuts on top of the steaks and some bread crumbs on top of that. Press them so that they will stick better.
Move these to another plate. Put more Paua from the eggs onto the bread and nut plate and cover again as before.
What you have done, is made as much of the preparation as possible before starting to cook. This is because with a hot pan and as quickly as Paua cooks, things start to move really fast.
Get a good fry pan really hot. Put a couple of teaspoons of the oil and spice mix into the hot pan and follow it quickly with the breaded Paua steaks. Pick up the pan and make the steaks slide around to evenly pick up some oil and heat. Spoon some of the oil and spice mix onto the uncooked side. Cook for about a minute on that side and flip them. Sprinkle some lemon juice on the cooked side. cook for no more than a minute on that side and take them out. It should be nicely browned on both sides. Pull out the nuts that have fallen off. They are really good too.
Now while the pan is still really hot, spoon in more of the spiced oil, and do it again.
Cooking hot, the Paua should need no more than 1 minute per side. Over cooking will make it quite tough and it won't get tender again for a few minutes. Then it is over cooked and doesn't taste quite as good as it should.
Unfortunately, all the care in the world does not guarantee a tender meal. Paua that is tenderized to softness, can toughen up again when cooked, but following these directions will usually produce "fork cutting" tender Paua.
It may be Yuppie food, but it is sure good!

Paua with Butter and Garlic

12 paua, prepared
4 ounces butter
2 teaspoons crushed garlic
1 lemon
salt and pepper to taste

Partially melt butter in glass bowl in microwave, about 1 to 2 minutes on medium power. Add crushed garlic to butter. Cook butter and garlic for another 1 minute on medium power. Cover bottom of glass dish, such as a pie plate with half of the butter and garlic. Add prepared paua meat. Coat paua with remaining butter and garlic. Cook for 1 to 2 minutes on medium high power. Flip paua and repeat. Do not overcook. The paua meat will become very firm if overcooked. Serve on a plate with lemon wedge. Top with melted butter and garlic. Makes 12.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

C

Paua Cakes

Ingredients:
Yield: 4 servings
1 fresh paua, cleaned and sliced
1 garlic clove, minced
1 cup bread crumbs
1 egg
1 Tbs. oil
Directions:
1. Place the sliced paua into a grinder or food processor and mince.
2. Once minced, place the paua meat in a bowl and add the minced garlic, egg and bread crumbs.
3. Mix thoroughly.
4. Mold the mixture into palm-sized patties and place aside.
5. Heat the oil in a frying pan over medium heat.
6. Place the patties in the pan and cook for about 2 minutes on each side.
To Plate: Place paua cakes on a plate and serve.

Paua Mushroom Canneloni with Braised Short Ribs, Apples and Ginger with a Sherry Syrup

Yield: 8 servings
For the Braised Short Ribs:
Ingredients:
1/2 TBL Kosher Salt
1/2 TSP Black Pepper, ground
1/8 TSP Cloves, ground
4 (4 in) Short Ribs, meaty, and
wide (about 6 – 7 lbs)
2 Onions, large, chopped
2 Carrots, large, peeled, chopped
2 Celery stalks, large, chopped
2 Garlic cloves, large
1 Bunch Thyme
4 Plum Tomatoes, chopped
1 small Bay Leaf
2 Lbs. CulinArté' Veal Demi Glace dissolved in 4 Cups Boiling Water
2 Cup Cabernet Wine
1 Orange, use peel only, peeled with potato peeler
Procedure:
Combine salt, pepper, and cloves. Season ribs generously with this mix and roast for 45 minutes until browned. Layer roasting pan with carrots, onions, celery, garlic, thyme, orange peel, bay leaves and tomatoes. Lay short ribs on top of vegetables. Heat wine and stock to a boil. Pour over ribs. Cover with aluminum foil. Bake at 350°F for approximately 3 – 4 hours or until ultra soft and fork tender. Remove ribs to plate. Strain remaining braising liquid. Skim off all fat. Pour into saucepan and bring to a boil. Adjust
seasoning (salt, pepper, clove or possibly a few drops of balsamic vinegar or orange juice).
Note: If only chicken stock is available, caramelize carrots, onions, celery and garlic in a saute pan with 2 TBL butter to add color to braising liquid.
Chill short ribs until firm. Cut meat off the bone and cut 4 inch dice.
For the Mushrooms:
Ingredients:
4 Extra Large Paua Mushrooms
1 TBL Extra Virgin Olive Oil
3 Cups Diced Braised Short Ribs (see recipe)
1 lg. Ciaoggia Beet
2 Lbs. Fava Beans, Shelled, blanched and
peeled of skin
1/2 TBL Walnut Oil
1/2 Lbs Summer Squash, baby,
halved and blanched
2 Cups Dry Sherry
1 Lb. CulinArte' Veal Demi Glace
Herb Sprigs and a chopped Chive
Salt and Black Pepper
1 Cup Granny Smith Apple, small, diced
1 TBL Fresh Ginger , fine diced
3 Fine Diced Shallots
1 Cup Braising Liquid for Short Ribs
1 TBL Butter
1 Bunch Tarragon, coarse chopped
1/2 Cup Corn starch
For the Stuffing:
Saute the shallots and ginger in butter for three minutes on medium heat. Add apples and cook for two minutes more. Add short Rib meat and braising liquid and cook until liquid is absorbed but not dry. Add Tarragon. Adjust seasoning. Cool.
For the Mushrooms:
Select extra Large Paua mushrooms and slice 1/8 inch across the largest section. This will produce 4 – 6 4x3” slices. Brush with olive oil and sprinkle with salt. Roast in 350°F oven for 10 – 15 minutes until pliable but not dry.
For the Beet Chips:
Peel beet and slice on meat slicer to thickness of a potato chip. Toss in corn starch. Tap off the excess cornstarch and deep fry at 350°F, turning occasionally. Crisp completely but do not brown. Drain. Salt.
For the Sherry Syrup:
Reduce the Sherry to 2 Cup. Add CulinArté' Veal Demi Glace and reduce again to syrup consistency. Adjust seasoning to taste. Keep Warm.
To Assemble:
Place mushroom on a cutting board. Spoon in 2 TBL stuffing. Roll mushroom closed, and place in half sheet pan with the open edge facing down. Continue rolling cannelloni and press one next to the other to hold them closed and in place. Warm through in a 350°F oven.
Place Two cannelloni in center of the plate. Toss the baby squash and fava beans in walnut oil. Season with salt and spoon around cannelloni. Sauce around the plate. Garnish with a beet chip between the cannelloni and with an herb sprig or chopped chives.

Paua Carpaccio With Scallions Ginger And Ponzu

=Ponzu=
•1 tablespoon mirin
•1 tablespoon rice wine vinegar
•1 1/2 tablespoon fresh squeezed lemon juice
•2 tablespoons soy sauce

=Paua=
•2 fresh baby paua, sliced paper thin
•1 cup boiling water
•3 tablespoons extra virgin olive oil
•1/2cup green onion julienne strips (2 inches long)
•1/4 cup peeled and finely julienned fresh ginger (2 inches long)
•Kosher salt
•Fresh ground black pepper

Ponzu:
Place the mirin in a small sauté pan and heat over very low heat. Ignite it with a fire starter or long match and flambé to burn off the alcohol. Let it cool slightly.
Combine the mirin, vinegar, lemon juice and soy sauce in a small bowl and set aside.

Paua:
Place the sliced paua in a strainer over a bowl so that the slices are not overlapping. Slowly pour the boiling water over the paua to quickly cook. The paua should turn whiter. Arrange the paua slices on two plates.

Warm the oil in sauté pan (do not heat it to smoking) and quickly cook the green onion and ginger slices for about 5 seconds. Season with salt and pepper. Using small tongs or chopsticks, remove the green onions and ginger from the pan and evenly distribute over the paua slices. Drizzle ponzu over the scallion mixture and serve as a simple appetizer with a green salad or as an entree with steamed rice.

Paua Ceviche

1 pound paua steaks
6 tablespoons fresh lime juice
2 tablespoons safflower oil
1/4 cup green chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
1/2 teaspoon sugar
3 drops Tabasco sauce
1 lime, thinly sliced
fresh coriander sprigs

Pound paua lightly, then slice into thin strips about 1 inch wide and 1 1/2 inches long. Place in a small glass bowl. Mix together lime juice, oil, chili sauce, salt, pepper, garlic, sugar and Tabasco sauce. Pour this mixture over paua and mix well. Cover and chill about 4 hours or overnight. At serving time, spoon into an paua shell or scallop shells and garnish with lime and coriander sprigs. Makes 16.

Chonbok Chuk

(Paua Rice Porridge)

1 cup SHORT-GRAIN RICE
8 ounces ABALONE (boiled in water for 2 minutes if canned; or soaked
overnight if dried), julienned
1 teaspoon SESAME OIL
1 tablespoon KOREAN or JAPANESE DARK SOY SAUCE
] teaspoon GRANULATED SUGAR
2 SCALLIONS, root and dark green ends trimmed, and 6-inch stalks thinly
sliced into rounds KOSHER SALT
Freshly ground BLACK

1. Soak the rice in a cup of water for 30 minutes. Grind the rice with the
water in a mortar and pestle (or a blender) until finely ground, not pasty.
Transfer the rice and soaking liquid to a pot with 2 quarts water and bring
to a boil over high heat. Reduce the heat to medium-low, cover, and cook,
stirring occasionally, until thickened, about 2 hours. Ladle the porridge
into large in­ dividual soup bowls.
2. About ]5 minutes before serving the porridge, marinate the paua with
the sesame oil, soy sauce, and sugar for 10 minutes. Heat a nonstick pan
over medium heat, add the paua, and stir-fry until cooked and slightly
caramelized, 5 minutes. Spoon 1 to 2 tablespoons of paua on top of each
serving of rice por­ ridge. Garnish each with scallions, and instruct your
guests to season.their individual servings with sea salt and black pepper as
desired. Serves 4-6

Creamy Paua Recipe

½ can paua
4 tablespoons cooking oil
½ cup onion chopped
2 ½ cup flour
tablespoons stock
¾ cup liquid of canned paua
¼ cup salt
¾ carrot cut into pieces

½ cup cauliflower, cut into pieces
½ cup button mushrooms
½ cup bok choy, cut into half
3 evaporated milk
¼ cup pepper according to taste

Method :
• Cut the paua into thin slices.
• Heat the wok and add 4 tablespoons of oil.
• Stir-fry the onions until fragrant.
• Add flour and stir lightly over low heat until the flour is slightly brown and forms a paste.
• Add pepper, salt, stock and paua liquid in a pan and bring to boil. Add carrot, cauliflower, mushrooms and bok choy. Cook for 5 minutes.
• Add paua and milk.
• Add the flour paste to thicken.
Serve hot with white steamed rice.

Crunchy Cornmeal Crusted Paua with Herb Lemon Cream Sauce

1/4 cup of yellow cornmeal
2 teaspoons of fresh thyme
1 tsp. grated lemon peel
1/2 tsp. Salt
1/2 tsp. ground black pepper
1 tablespoon of vegetable oil
12 paua medallions
6 tablespoons whipping cream
1 tablespoon fresh lemon juice
Combine cornmeal, thyme, lemon peel, salt and pepper in bowl. Reserve 1 teaspoon seasoning mixture.

Heat oil in heavy large nonstick skillet over medium heat. Brush paua on both sides with 1 tablespoon of cream, coat on both sides with seasoning mixture in bowl. Add to skillet and cook until golden browns about 30 seconds on both sides. Transfer paua to shells. Stir lemon juice into same skillet, scraping brown bits. Stir in reserved 1 teaspoon seasoning mixture. Whisk in remaining 5 tablespoons of cream. Boil until slightly thickened about a minute. Season sauce with salt and pepper and spoon over paua.
print version

Cream of Sherry Paua

3 Shallots diced
4 Tablespoons of butter
1/2 Cup of Cream
1 Bay leaf
1/4 Teaspoon of Thyme
1/4 Teaspoon of Garlic Mashed
Pinch of ground black pepper
In skillet melt butter and add shallots and garlic until browned. Add sherry to pan and let sherry reduce. Add cream and a pinch of ground black pepper. Place paua into shells. Spoon sherry sauce over each paua and garnish with sprigs of chives.

Paua Casserole

Ingredients :

1 lrg or 2 sm. pauas or 4 to 6 c. leftover paua
2 x Eggs
1 cup Bread crumbs
1 cup Green onion, chopped
1 can (small) Ortega green chilies, washed and diced
1/2 lb Cheddar cheese or a mixture of choice

Method :
Tenderize paua slices, dip in beaten eggs, then into bread crumbs. Fry paua as usual. After frying place layer of paua in a buttered casserole dish. Then layer of chopped green onion, a layer of chili pepper and a layer of cheese. Repeat until dish is full. Top with bread crumbs and dot with butter. Bake at 350 degrees for 20 to 30 minutes. I use leftover paua it saves alot of steps and a good use for the leftovers. Just layer as above.

Paua Chowder - #1

Ingredients:

2 cups diced paua, cooked or raw
1 medium onion, chopped
1 clove garlic, minced
1/4 pound bacon cut into small pieces
2 cups frozen diced potatoes
1/4 cup parsley, chopped
1 quart milk or half and half
salt and pepper to taste

In a fry pan, saute bacon just until the fat becomes clear do not crisp. Pour off grease. Add onions and garlic and saute until onions become translucent, stirring frequently. Add paua and saute about one minute or until raw paua begins to turn white. Transfer to large pot or sauce pan. Add potatoes, milk and parsley. Bring to serving temperature; do not boil or milk will separate. Salt and pepper to taste. Serve with hot bread, saltines, or oyster crackers.

Paua Chowder- #2

Ingredients:

4 slices bacon, diced
6 pauas, pounded and cut into small cubes
1 large potato, peeled and diced
1 medium onion, finely chopped
1 garlic clove, crushed
1 and 1/2 cups hot water
3 cups hot milk
1 tablespoon butter
salt and pepper to taste
Lightly brown the bacon and pour off all but about 2 tablespoons of the drippings. Add the ablone, potato, onion and garlic. Sauté until golden brown. Add the hot water, cover the pan and simmer until the potato is tender. Add the hot milk and butter. Salt and pepper to taste.

Paua Chowder - #3

Ingredients:

500g fresh paua, ground or chopped very finely
1/4 cup butter mixed with 2 Tablespoons oil
1/2 cup leeks, thinly sliced
1/2 cup onions, chopped
1/2 cup green peppers, chopped
1/4 cup celery, chopped
1/2 pint fish stock
2 cups diced potatoes
Salt and pepper to taste

Sauce:
1/4 cup butter
1/2 cup flour
salt to taste Pinch of nutmeg
Pinch of cayenne pepper
250ml milk
250ml cream
1/4 cup Sherry

In a large saucepan, put the oil and butter mix. When mixture is hot, add all of the vegetables and saute them until they are lightly brown. Add the chopped paua and the fish stock, and then bring to the boil. Add the diced potatoes and let the chowder simmer while you prepare the following cream sauce. In a separate saucepan, melt 1/4 cup butter. Add the flour, then blend it in thoroughly. Add salt to taste, a pinch of nutmeg, and cayenne pepper. Let simmer for 2 minutes. Mix the cream and milk together, add to the flour mixture and heat gently, mixing constantly. When smooth, add Sherry. Add this cream sauce to the above simmering chowder. Bring to a quick boil, stirring well. Serve with chunks of French Bread.

Paua Chowder #4

Ingredients :

1 lb Sliced paua, pounded
2 cup Water
6 slc Bacon
1 x Log chopped onion
6 x Chopped celery sticks
4 cup Cubed potatoes
4 cup Milk
1/2 cube butter
1 tsp Salt
1 tsp Pepper
1 tsp Cornstarch

Method :
Dice paua, add to potatoes and let simmer in pot with water. Fry bacon until crisp, drain and set aside. In the bacon fat, cook onion, celery until nearly done. Pieces should be slightly crunchy. Drain and add vegetable and butter to paua. Simmer very slowly, adding a cup of milk every 5 minutes. Salt and pepper to taste. Add cornstarch if thicker chowder is desired. Allow pot to simmer for an additional 15 minutes. Add corn if desired.

Paua Chicken and Fish Maw Soup

Ingredients:

400g whole kampung chicken, cut into half
6 pieces dried (mini) paua
20g dried fish maw
1 litre hot water
1 tsp salt or to taste

Method:

Soak the dried paua in enough water to cover for two hours. Wash away any sand or grit. Soak again in water and leave in the refrigerator, preferably for two days to plump up.

Put soaked paua in one litre water. Bring to a low boil and simmer for 30 minutes. Turn off the flame and cover the pot. Set aside overnight. Discard water and remove the prepared paua for use.

Soak fish maw for an hour. Drain then put fish maw, one stalk spring onion, a slice of ginger and half a litre of water to a boil. Cook for five to 10 minutes. Drain, remove fish maw and cut into bite-size pieces.

Put chicken and prepared paua pieces in a double boiler. Pour in hot water, cover and double boil over low heat for three hours.

Add the fish maw and continue to double boil for a further 40-45 minutes. Add salt to taste and serve hot.

(You can complement the cooked ingredients with a small plate of light soy sauce as a dipping sauce.)

Paua Cioppino

Ingredients:

1 large onion
1 bunch green onions, including tops, sliced
1 green pepper
2 whole cloves garlic
1/3 cup salad or olive oil
1/3 cup chopped parsley
16 ounce can stewed tomatoes, diced
8 ounce can tomato puree
2 cups white or red wine
1 cup fish stock or water
1 bay leaf
salt to taste
1/4 teaspoon pepper
1/8 teaspoon thyme
1 pound whitefish cubed
1/2 pound paua
12 fresh clams or mussels
1 pound fresh prawns or crab, optional

In a Dutch oven or frying pan that has a cover, auté the onion, green onion, bell pepper and garlic in oil, about 5 minutes. Add parsley, tomato puree, stewed tomatoes, wine and fish stock or use all water and seasonings. Cover and simmer for 1 hour. Remove the garlic. Scrub the clams or mussels to remove any sand from the shells and arrange them in the bottom of a large pan. Rinse the paua if they have been previously frozen. If you are using prawns cut them down the backs with kitchen scissors, wash out the sand vein; place on top of the clams. If you are using crab, crack the crab and place on top of the clams. Add the cubed fish. Pour on the hot prepared sauce; cover and simmer until the clam shells open, 20 to 30 minutes. Serve in large soup bowls or soup plates, with some of each shellfish in each bowl. Makes about six servings. Sourdough French bread and a green salad are good go well with this.

Paua Creole

Ingredients:

1 lb. pounded, bite size pieces of paua
3 tbsp. butter
1/2 c. diced onion (or minced)
2 tbsp. butter
1 tsp. celery salt
1/2 tsp. ground pepper
1 bay leaf
2 shakes Tabasco sauce
1 tsp. salt
1 (6 oz.) can tomato sauce
2 1/2 c. water
1 tsp. garlic powder
2 tbsp. dry sherry
Fry paua quickly in 3 tablespoons butter. Set aside and keep warm. Saute onion in 2 tablespoons butter, add remaining ingredients. Simmer 1/2 hour. Add Paua and stir over low heat until blended.

Remove bay leaf; serve over rice. Serves 6.

Paua in Cream

Ingredients:

7 lb. paua steaks
Egg
Cracker crumbs
Salt & pepper
1 cube butter

Bread 7 pounds of paua steaks with egg and cracker crumbs; add salt and pepper. Cut into bite sized pieces. Heat 1 cube butter in frying pan; fry pieces until golden brown (about 1 minute on each side). When all pieces are fried, add 1/2 cup cream and 7 teaspoons lemon juice. Cook until cream is all heated (about 30 seconds). Place in chafing dish and provide fondue forks or toothpicks.

Paua with Cream Sauce

Ingredients:

Paua steaks, breaded, fried
Hard-boiled eggs
English muffins

Slice the hard-boiled eggs in half, remove the yolks and grate. Toast muffins.
Make a cream sauce by heating butter in a saucepan until bubbling. Blend in 2 tablespoons flour, 1/4 teaspoon salt, 1/8 teaspoon pepper. Heat 1 cup milk and pour slowly into the butter and flour, stirring until smooth. Mix cream sauce with egg yolk and stir in the grated egg whites. Sauce yields 2 servings.
Cut paua into bite-size pieces, place on toasted muffin half and pour the sauce over. Sprinkle with chopped egg yolk.

Cultured Paua Waterside

Ingredients:

18 cultured paua, 2-1/2 to 3 inch, see note.
6 shallots, peeled and sliced.
2 cups dry white wine.
1/2 cup heavy cream.
8 ounces unsalted butter, cut into small cubes.
1 teaspoon lemon juice.
3 ounces enoki daki mushrooms, trimmed of stems.
1 large beefsteak tomato, peeled, seeded, diced.
2 tablespoons fresh-plucked dill, lightly chopped.
1/4 cup flour.
3 eggs.
6 dill sprigs.
6 paua shells, cleaned.
6 teaspoons golden caviar.

Prepare the paua by running a small spatula between the paua meat and the shell. Remove the intestines and cut off the red mouth parts located on the front edge of the "foot". Place the paua on a rinsed out tea towel. Use a fine tooth meat tenderizer to lightly pound the paua, cover with the towel and pound with the flat edge of the pounder until lightly flattened.

Reduce the shallots and white wine in a heavy bottomed-stainless steel sauce pot until almost dry. Add cream and reduce by half. Whisk butter into the cream reduction over medium heat. Strain through a fine mesh strainer. Add enoki daki mushrooms, diced tomatoes and dill. Set aside in a warm place.

Season the paua with salt and white pepper then dredge in flour and then beaten eggs. Heat clarified butter in a saute pan and when almost smoking, saute the paua 8-10 seconds on each side. Warm up the sauce and spoon some on the middle of a warm plate. Place three paua on top and garnish with dill sprigs and a cleaned paua shell with golden caviar inside.

Note: Large sea scallops may be used instead of paua. Slice them 1/2 inch thick and proceed with the same cooking method.

Serve with a California Chardonnay. Serves 6

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D

Deep Fried Paua

Ingredients:

3 paua
4 eggs
1 can plain bread crumbs (15 oz.)
1 cup flour
seasoning (as needed)
3 lemons
canola oil
• paua iron
• fish cleaning gloves (not a must, but nice to have)
• Filet knife
• 2 foot length of a 2”x6” piece of wood
• three medium sized mixing bowls
• deep skillet or wok
• frying ladle
• paper towels
• fire extinguisher

1) Remove from shell: (see video gallery for a demonstration) Wedge your ab iron underneath the meat on the smaller end of the shell (closest to the holes) and do your best to get between the shell and the meat. It'll take some effort the first few times, but once you get the hang of it, they're a breeze. Peel the gut sack from the shell, and then remove from the ab itself by slicing off.
2) Pound: (see video gallery for a demonstration) Many prefer to clean and slice their abs before this stage, however, pounding whole works extremely well and is the quickest way to dinner. Take the abs to a hard surface, and beat them into submission with your 2x6. (A sidewalk works well as this can make a lot of noise) At first they'll have a tendency to bounce & slide, but after about 20 blows they loosen up to perfection. Don't worry about the exterior, but you don't want to trash the meat. Contrary to popular belief, it is possible to over-pound an paua.
3) Slice: Pancake-style is visually appealing, but can also be very difficult. People who opt for this method typically use a VERY sharp knife, a deli meat slicer, or some kind of jig made specifically for this purpose. I find it easiest to use a decent knife and slice from the top down, (lengthwise) creating strips. I make my slices about 1/4”.
4) Trim: Once you've made your initial slices, you need to cut off all the crap. This means everything that is not ivory colored. Once that's done, rinse the cleaned paua and place on a plate for the next step...
5) Breading: Grab your three bowls. In the first, dump the flour; the second, whisk the eggs; and in the third, place bread crumbs and any seasonings you may want to add. Now run the assembly line: flour, egg, crumbs. Do this until all of your paua is breaded.
6) Frying: Grab a deep skillet or wok and fill with 2-3 inches of canola oil. Get it really hot, but not smoking. A single drop of water should send the oil into a bubbling, popping frenzy. Once it's up to temperature, drop in the breaded paua and cook ‘till golden brown. (around 20 seconds depending on oil temp) Remove the fried pieces of paua and place on a bed of paper towels. Repeat this process until all the paua is cooked, creating a new paper towel layer for each batch. Done.
Garnish with lemon wedges. Serves 6-10 depending on ab size.
*Tip: a large jar and funnel w/strainer is helpful for storing oil for reuse.

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E

Paua A La Eric

Avoid cooking them whole. Unless you can thoroughly tenderize them they can be to hard to chew, and they become wasted.
Instead, slice them virtically into 3/8" slabs and pound them out to the point that they almost fall apart but not quite. The key to having them so tender that they fall apart in your mouth is to hot fry them no more that 45 seconds total. You can deep fry them in tempura or beer batter, or you can hot fry them in olive oil and make a garlic, butter and white wine sauce w/ fresh basil and serve the Ab over linguini with the sauce poured over the top.
I have also powderized Ritz crackers and dipped the Ab in beaten egg then flop it around in the Ritz crumbs and fry it in a little macadamia nut oil and a small amount of butter.
The key to remember is to cook it hot and fast. Oh yes, I almost forgot. If you deep fry them try a beer from one of the local micro breweries up here,(Sonoma Mountain no longer brews, damn them!) If you do the italian style I recommend having a good chardonnay with it, prefferably from the Alexander Valley in Sonoma County. Also eating them fresh is the best thing. After they are frozen they considerably loose their delicate flavor and texture. If you must freeze, slice and pound and store in a large zip-lock with a little milk in the bag. It will prevent freezer burn and obsorb any odor that may develop.
One more thing...You must have fun!

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F

Fresh Paua

Ingredients :

Paua
2 tbl Butter
Olive oil
2 x Cloves garlic, crushed
Freshly squeezed lemon juice
Salt and pepper

Method :
My recipe for paua:
1. Follow Lisa's recommendation re crowbarring them out of their shells .
2. Remove as much of the black, iodine covering as possible. (Too much of this is very toxic to some people and too much of it really only detracts
3. Slice 'meat' approx. 1/4" thick, pound with heavy meat mallet to approx. 1/8" thickness. (If you have access to a meat slicer, this is the best way to achieve this fete, otherwise, be
*extremely

• careful when slicing as the meat is very 'solid'.)

4. Heat on high, 2 T. butter, a little olive oil and 2 cloves crushed garlic in a large, heavy skillet until butter melts.
5. Quickly place paua slices in skillet and cook for approximately 30 seconds. Sprinkle each with freshly squeezed lemon juice, then salt and pepper. Flip slices over. Cook an additional 30 seconds or until barely opaque in color. Special Notes- Believe Lisa's recommendations that: they are difficult to get out of their shells; they cook quickly or you end up with shoe soles; you will remember this for a lifetime (both the preparation and eating!). Enjoy. There is a reason these are considered a delicacy and are quite expensive to purchase in the stores if you can even find them.

Fried Fresh Paua

Ingredients :

Fresh paua
Milk
Egg
Flour

Method :

1. Take the paua to the back porch (bring large mallet), crowbar them out of their shell, and pound the hell out of them.
2. Get electric frypan good and hot while dredging beaten and subdued paua in milk, egg and flour.
3. Flash fry. I mean they cook
*fast*! You don't want an overdone, rubber paua.

Paua Fried Rice

Ingredients:

6 cups cooked rice
3 tablespoons cooking oil
1 6 ounce can sliced mushrooms
3 strips bacon, cut up
1 onion, chopped
2 stalks celery, chopped
1 green pepper, chopped
1 dozen prepared, precooked paua

Fry bacon. Add oil to the drippings. Cook celery and onion, then add mushrooms and green pepper. Cook for 5 minutes. Add rice and sliced paua. Stir fry. Serve warm.

Paua Fritters

Ingredients:

2 cups ground paua meat
2 eggs, beaten
1/2 cup milk
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
Worcestershire sauce
Freshly grated nutmeg
Fat for deep frying
Lemon wedges

Mix together the paua, eggs, milk, baking powder, salt, a dash of Worcestershire sauce and a grating of nutmeg.
Heat the fat to 375 degrees and drop the mixture into it by spoonfuls. Cook the fritters until lightly browned - about 2 minutes. Serve with lemon wedges.
Serves 4

Paua and Scallop Fritters

Ingredients :

1 lb Paua
1 lb Sea scallops
1 x Egg, beaten
1 tsp Salt
2 tbl Oil
2 tbl Butter
Flour
Lemon slices, (optional)

Method :

You'll need a food processor or meat grinder to prepare this recipe.
What's nice is that you don't have to tenderize the paua before cooking, because it is ground.
Cube paua. Put into food processor. Process until well ground.
Remove paua. Add scallops to processor and grind well. Combine paua, scallops, egg and salt. Shape into flat patties. In a skillet, heat oil and butter. Dip patties in flour. Shake off excess.
Fry quickly, a minute or less, per side. If desired, serve with lemon slices.
Makes 6 servings.

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H

Hai sun bal yu

(Paua and Sea Cucumber)

Ingredients:

2 fresh green paua

• 500 g sea cucumber
• Oil, for cooking

20 whole cloves garlic, peeled
1 cup spring onions, cut in 2-3 cm lengths
½ cup thinly sliced carrots
80 mL chicken stock
80 mL soya sauce
80 mL Chinese brown vinegar
40 mL rice wine
2 teaspoons sugar
1-2 tablespoons cornflour
1 teaspoon sesame oil

*Fresh paua and sea cucumber can be purchased at seafood markets and also at larger suburban fishmongers.

Method

1. Put the paua into the refrigerator for 10-15 minutes to 'put it to sleep'. This will make it easier to remove from the shell. When chilled, lift it out of the shell with a very strong, thin, steel-bladed knife. Carefully cut and lever between the flesh and the shell, making sure not to pierce the flesh as it gives a bad taste. Remove the intestines from the flesh very carefully, too.

2. Slice the sea cucumber and paua very thinly.

3. Heat wok to a high heat, then add the oil. Add all the cloves of garlic and stir fry for a few minutes.

4. Add spring onion, and then add the sea cucumber, chicken stock, soya sauce, carrots, vinegar, rice wine and sugar. Stir through the paua last. Cook for only a minute.

5. Mix cornflour with a little cold water, then stir through the mixture.

6. Add sesame oil.

7. Remove from heat and serve with rice or noodles.

Hot Liver Dip

Ingredients:

1 lb. hard salami
1 lb. hard cheese
1 lg. red onion, chopped fine
1 sm. can jalapeno peppers
1 sm. jar marinated artichokes
1 sm. jar diced mushrooms
1 sm. jar Italian peppers
1 sm. jar paua or minced clams
1 lg. green pepper

Chop everything very fine. Use juice from all ingredients. If not enough liquid use Italian dressing. Eat with chips or wheat thins. (Very good and very hot)

Serves 6

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I

Island Style Paua

Ingredients:

3 large paua, cleaned
2 large lemons or 6 limes or half of both
1 small hot chili pepper
1 clove garlic

Slice paua very thinly across the muscle Layer paua slices, finely chopped garlic and chili in bowl Squeeze lemon/lime juice over.Refrigerate for at least 1 hour. Serve on lettuce leaves as an entree, sprinkled with freshly ground pepper. Great with chilled white wine and crusty bread.

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J

Paua Jerky

Ingredients:

2 Large raw paua
2 cups Soy Sauce
1/2 cup Water
3 Tablespoons garlic powder
1/2 Tablespoon meat tenderizer
1/4 Teaspoon white pepper
1/4 teaspoon salt

Process:
Slice paua into steaks (1/8-1/4 inch)
Marinate for 1 hour in soy sauce and water
Taking the paua slices out of the marinade one at a time, sprinkle spice mixture on both sides of each slice, place between 2 sheets of wax paper, and pound spices into each slice.
Place slices on a cookie sheet and bake for 2-3 hours at 200 degrees.

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L

Paua In Lemon Sauce

Ingredients:

1 pound raw paua steaks
1 teaspoon cornstarch
3/4 cup cold water
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 tablespoon butter
flour
2 cups vegetable oil

Heat the oil in a large frying pan until hot. Coat the steaks lightly with flour. Fry the steaks in oil until golden brown on both sides. Remove and blot excess oil on paper towels and keep warm. In a bowl, combine the water and cornstarch and mix until well blended. Stir in the lemon peel, lemon juice, sugar and salt. Cook over medium heat until thickened, stirring constantly. Add the parsley and butter, stirring until the butter is melted. Pour this sauce over the paua steaks. Serves 4.

Paua in Lemon Shells

Ingredients:

1 pound cooked paua, diced
1 medium cucumber
6 large lemons
3 tablespoons grated white radish
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon soy sauce

Slice one end off of each lemon and save the end. Scoop out the pulp. If the lemon will not stand upright, with the open end up, cut a thin slice off the other end to level it. Peel the cucumber and chop it coarsely. Combine the diced paua and cucumber with the grated radish, rice vinegar, sugar and soy sauce. Season with salt. Toss well, then stuff into the lemons. Cover them with their lids and serve on small saucers. Serves 6.

Paua with Lettuce and Bean Curd - Chinese Style

Ingredients:

20g cooked Paua
20mls olive oil or peanut oil
4mls of finely minced garlic
4mls of finely minced ginger
1ml of pepper flakes
20mls of light soya sauce
20mls of rice wine or sherry
4mls of sugar
4mls tomato paste
80g of diced bean curd, 20mm cubes
170grams shredded crispy lettuce, 50mm pieces
20mls of green scallion, cut diagonally into 5mm lengths

1. Drain cooked paua and save the liquid.
2. Slice paua into very thin slices
3. Add the paua liquid back to the paua slices
4. Heat the oil in a wok or large heavy frypan.
5. Stirfry the garlic, ginger and pepper flakes in the hot oil for about 60 seconds.
6. Add the paua slices
7. Add light soya sauce, rice wine, sugar, tomato paste, stir well and bring to a boil.
8. Reduce heat, then add bean curd and lettuce, stir well.
9. Simmer for 60 seconds
10. Transfer to a serving dish
11. Sprinkle the scallion onto the dish, then serve immediately. Serves 4.

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M

Mango Curry Paua in Wonton Cups

Ingredients:

12 Paua
12 Wonton wrappers each cut into 4 squares
Vegetable Oil
1/4 cup of Coconut Cream
1/4 cup of mayonnaise
2 Tablespoons chopped cilantro
1/4 stalk of lemongrass cut into 1/2 inch pieces
6 Lime leaf (substitute with 1 Tablespoon of fresh lime juice)
1 Mango diced into small cubes
1/4 cup of yellow currants
3/4 Teaspoon of Thai Green Curry paste
1 Small white onion
3 Tablespoons of butter

In skillet sauté diced onion, carrots until soft. Add coconut cream; lime leaf or juice, curry paste, currants, lemon grass and cilantro. Simmer for 20 minutes. Fold in mayonnaise. Prepare paua into medallions then slice into four square pieces. Remove lime leaf and lemongrass from sauce.

Preheat oven to 325 degrees. Place wonton squares on work surface, brush lightly with vegetable oil. Press each wonton into miniature muffin cup, oiled side down. Bake until golden brown. (About 8 minutes). Cool completely in tins. Remove cups from tins and store in airtight containers at room temperature.

Sauté paua in butter and vegetable oil remove and place one piece of paua into wonton shell, spoon sauce on top of paua, sprinkle diced mango on top then garnish with fresh cilantro sprig. Makes 48

Paua Marinade

Ingredients:

250 grams of cooked paua
45 mls of light soya sauce
30 mls of wine vinegar
5 mls of sugar
a few drops of sesame oil

1.Drain the cooked paua and save the liquid.
2.Cut the vacuum-packed cooked paua into strips or thin slices.
3.Mix the saved liquid together with all the other ingredients, pour onto the paua and toss well.
4.Cover and refrigerate for an hour.

Korean BBQ marinade

Ingredients:

2 cups of sugar
3 cups of soy sauce
2 8 oz. jars of Apricot/Pineapple Preserves
1 cup sake
ginger
garlic
sesame oil
honey

Process
marinate for four hours

Marinated Paua

Ingredients:

1 can (1-lb) paua
3 tbl Soy sauce
2 tbl Wine vinegar
3 dsh Sesame oil, more or less

Method :
1. Drain canned paua (reserve liquid for soup). Slice thin or cut in strips.
2. Combine soy sauce, wine vinegar, sugar and sesame oil. Mix well, then pour over paua and toss.
3. Refrigerate, covered, 1 hour.
VARIATIONS: Cut paua in 3/4-inch cubes. Marinate 15 minutes in a mixture of 1/4 cup of its own liquid, 2 teaspoons soy sauce and 1 teaspoon peanut oil. Sprinkle lightly with pepper and serve on toothpicks.
Use half a can of paua and add 1 Cup celery. hearts or tender stalks, slivered. In step 2, make the dressing with 1 tablespoon soy sauce, 1 teaspoon sugar, 1/2 teaspoon salt and a few drops of sesame oil. Toss, then refrigerate only 30 minutes.
Use half a can of paua and add 2 Cucumbers, peeled and either sliced or cut in strips. In step 2, make the dressing with 1 tablespoon soy sauce and 1 teaspoon sesame oil. Toss, then refrigerate only 30 minutes.

Microwave Paua with Butter and Garlic

Ingredients:

12 paua (prepared meat)
4 ounces butter (1 stick)
2 teaspoons crushed garlic
1 lemon
salt and pepper to taste

Partially melt butter in glass bowl in microwave, about 1-2 minutes on medium power. Add crushed garlic to butter. Cook butter and garlic for another 1 minute on medium power. Cover bottom of glass dish (such as a pie plate) with half of the butter and garlic. Add prepared paua meat. Coat paua with remaining butter and garlic. Cook for 1-2 minutes on medium-high power. Flip paua and repeat. Do not overcook. Serve on a plate with lemon wedge. Top with melted butter and garlic.

Paua Meuniere Mandarin

Ingredients:

5 (7 1/2-ounce) cans paua
8 ounces shrimp
4 ounces fat pork
4 ounces water chestnuts, minced
1 teaspoon Chives
Ginger water, to taste (see note)
Salt and MSG
1 ounce corn flour
4 ounces chive and ginger oil (see note)
2 ounces flour
3 eggs, beaten
5/8 ounce shaoxing wine
6 ounces chicken stock

Trim the paua, removing rough parts, and cut into flat rounds. Chop shrimp and fat pork to a paste consistency; stir in the water chestnuts, chives and ginger water. Season with salt and MSG. Create the paua “sandwiches” by spreading an paua round with shrimp paste, then topping with another round. Dredge “sandwiches” in maize flour and set aside. Heat chive and ginger oil in a wok over medium heat, swirling the oil to coat all sides of the wok. Dip the paua “sandwiches” in the flour, then in eggs. Fry in the hot oil until paua is tender and golden. Add Shaoxing wine, chicken stock, salt and MSG. Bring to a simmer, adjust the seasonings and simmer for 3 to 4 minutes. Serve immediately.

NOTE: Chive and ginger oil is oil in which chives and ginger have been cooked. To make at home, heat 4 ounces oil in a wok set over medium heat. Toss in 1 or 2 tablespoons fresh snipped chives and 3 slices fresh ginger. Stir-fry until fragrant, then proceed with recipe. (Remove ginger slices before serving.)

Ginger water is available in Chinese markets.

Beurre Blanc Sauce

This recipe will make about 1 cup. Prepare sauce before cooking the paua.

2 large shallots, finely chopped
2 tablespoons white wine vinegar
3 tablespoons dry white wine
2 tablespoons whipping cream
1 cup softened butter, cut into 16 cubes
Salt and white pepper to taste.

1. In a small, heavy-bottomed saucepan, combine shallots, vinegar and wine. Bring to a boil, reduce heat to medium, and simmer mixture, uncovered, until liquid is reduced to about 2 tablespoons.
2. Whisk in cream and reduce heat to low. Simmer mixture, whisking occasionally, until liquid is reduced to about 3 tablespoons.
3. Add one cube of butter, whisking constantly. When butter is nearly blended in, add another cube, stirring constantly. When butter is nearly blended in, add another cube, still whisking. Continue adding one cube at a time, whisking constantly. The sauce should be pleasantly warm and should thicken. If it becomes too hot and drips of melted butter appear, remove the saucepan immediately from heat and whisk sauce well; add 3 to 4 cubes of butter off heat, whisking constantly. When temperature of sauce drops again to warm, return to low heat and continue adding butter cubes. Whisk continuously until desired thickness is achieved.
4. Strain sauce if desired. Taste and add salt and pepper, if needed. Serve sauce as soon as possible. It can be kept warm in saucepan if set on a rack above a pan of warm water, but it must be whisked frequently to prevent separation and the temperature must be kept constant. It can also be kept warm in a thermos.

Paua Mexicana

Ingredients:

1 pound paua steaks
2 eggs
3/4 cup medium-coarse cracker crumbs
1/4 cup finely chopped green pepper
1/2 cup tomato sauce
paprika
salt to taste

1.Marinate paua steaks in mixture of beaten eggs and tomato sauce at least 30 minutes. Remove steaks from marinade, cover each side with cracker crumbs and sprinkle lightly with green chopped pepper. Sprinkle with paprika to taste. Fry in buttered, medium-hot skillet for not more than 1 minute per side. Salt to taste. Serve on a hot plate garnished with lemon or lime slices. Serves 2 to 4

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O

Ormeau Comme Chez Nous

(Paua Like At Our Place)

Ingredients:

6 - 8 paua steaks
Beurre Blanc Sauce (White Butter Sauce)
6 peeled, chopped shallots
2 cups dry white wine
1 cup whipping cream
1 1/2 lb. unsalted butter
1 T. lemon juice
salt and freshly ground white pepper
1 cup enoki daki mushrooms (Japanese snow drop mushrooms)
1 cup regular mushrooms, julienned
1/2 cup fresh tomatoes, peeled, seeded and sliced
2 T. chopped dill
2 T. chopped tarragon
2 T. chopped parsley

Prepare the sauce as follows:
In a heavy sauce pan, reduce wine and shallots until almost dry. Add cream and reduce by one half. Cut butter into small pieces and whisk into the reduction over medium heat. DO NOT BOIL. Adjust seasoning, add lemon juice and strain. Add the mushrooms, tomatos, dill, terragon and parsley. Keep warm
Season the paua lightly with salt and white pepper, dredge in flour and dip in beaten egg. Sauté quickly in hot clarified butter for 30 - 45 seconds each side.
Spoon sauce onto plate, top with paua. Garnish with a tomato rose and dill sprig. Serves 2.

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R

Young Paua Roquefort Bake

Ingredients:

5 pcs. live paua(or frozen)

Sauce:
1 1/2 Tbs. mayonnaise
2 Tbs. uni (sea urchin)
touch of fish sauce
2 Tbs. light soy sauce
1 Tbs. roquefort cheese (blue cheese)

Clean live paua and cut into 6-8 pieces each. Reserve shells. Mix cut paua with the sauce and replace in the shells. Preheat oven to 450 degrees. Bake paua 7-8 minutes. Top should be brown. Place shell on plate and garnish with fresh lemon or lime. Serve hot.

This also works well with calamari.

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S

Paua Salad

ingredients:
2 small heads red leaf lettuce
1 bunch arugula or other spring lettuce
=1 small head radicchio or red cabbage
12 fresh shiitake mushrooms
24 Chinese pea pods
4 fresh medium paua
2 tablespoons fresh lime juice
1 1 inch piece fresh ginger root, peeled and grated
freshly ground pepper1 tablespoon rice vinegar2 tablespoons dark soy sauce
4 tablespoons extra virgin olive oil
salt, pepper
lime or lemon wedges for garnish

Rinse and dry lettuce, arugula and radicchio. Discard mushroom stems and slice tops in thin vertical slices. Rinse and dry pea pods. Remove paua from shells, using handle of heavy spoon to break muscle attachments. Reserve shells. Clean paua well, discarding undesirable parts. Clean shells thoroughly, dry and set aside. Using meat slicer, slice paua muscle crosswise into tissue thin pieces. If paua can't be sliced tissue thin, slice thin as possible and pound each slice on flat surface with mallet or flat end of cleaver until tender and almost transparent but not shredded. Combine juice of 1 lime, 1 tablespoon grated ginger and grind or two of fresh pepper in bowl. Add paua slices and toss to coat well. Marinate 15 to 20 minutes, stirring occasionally. Combine remaining lime juice, remaining ginger, vinegar, soy sauce and 3 tablespoons olive oil in small bowl. Tear lettuce, arugula and radicchio into coarse pieces and place in large bowl. Toss with dressing oil. Arrange greens in paua shells or on serving plates. Set aside. Heat remaining 1 tablespoon olive oil in skillet or auté pan, add mushrooms and peas and season to taste with salt and pepper. Stir fry briefly, just until peas turn bright green. Remove from heat and toss to mix well. Pile hot mixture on top of greens in paua shells. Top with paua slices. Garnish with lime or lemon wedges, if desired. 4 servings.

Paua and Chanterelle Salad

Ingredients:

1/4 lb chanterelles
1 t. minced shallots
1 T. olive oil
1 T. balsamic vinegar
1 clove garlic, crushed
2 . olive oil
Salt and pepper
1 cup cherry tomatoes
Chicken or fish stock
2 – 4 paua steaks

Preheat oven to 450°F. Clean and slice mushrooms. Toss with olive oil, garlic, salt and pepper. Spread on baking sheet; roast until tender.

Pour stock into a skillet to a depth of 1/2” and bring to simmer. Add paua. Reduce heat and poach quickly for 10 seconds. Remove from liquid and let cool. Combine shallots with a pinch of salt and pepper and crush. Whisk in vinegar and oil. Adjust seasoning. Add paua, mushrooms and tomatos; toss to coat. Serves 2.

Sashimi

(Sliced Raw Paua)

Serves: 5

1 pound paua
Holding the paua firmly, cut straight down in slices about 1/4” to 1/2” thick and 1” wide, depending on the size of the paua, then the cut the slices into 1/2” cubes.

Arrange the paua attractively on individual serving plates. Garnish each plate with about 1/2 teaspoon of wasabi and decorate with strips of daikon, carrot and/or celery. Cover with a sheet of plastic and refrigerate for NO MORE THAN 1 HOUR before serving.
Pour the dipping sauce of your choice into tiny dishes and accompany each serving of sahshimi with it's own sauce. The wasabi may be mixed with soy sauce or tosa joyu to taste. To serve as an hors d' oerve, arrange two or more varieties or cuts of sashimi on a serving dish and accompany with dipping sauce.

Paua Saltimbocca

Ingredients:

6 thin slices of ham
6 slices of Swiss cheese
12 paua steaks, pounded
1/2 cup Parmesan cheese, grated
1/4 cup flour
flour for coating
1/2 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs beaten with 2 tablespoons milk
2 tablespoons oil
2 tablespoons butter
8 ounces heavy cream
3/4 cup white wine

Make the ham and cheese slices about 1/4 inch smaller than the paua. Make into sandwiches and secure with toothpicks. Mix Parmesan cheese, flour, sage, salt and pepper. Dip the sandwiches in the plain flour, then in the egg mixture, then in the Parmesan mixture. Press the coating into the paua to be sure it sticks. Refrigerate at least 1 hour. Preheat oven to 300F. Heat the oil in a skillet and lightly brown the sandwiches on all sides. Transfer them to a shallow casserole dish in a single layer and pour on the sauce made by mixing the cream and wine. Heat in the oven for 15 minutes.

Scalone

Ingredients:

1 pound paua
1 pound sea scallops
1 egg, beaten
1 teaspoon salt
2 tablespoons oil
2 tablespoons butter
flour
lemon slices (optional)

Cube paua. Put into food processor. Process until well ground. Remove paua. Add scallops to processor and grind well. Combine paua, scallops, egg and salt. Shape into flat patties. In a skillet, heat oil and butter. Dip patties in flour. Shake off excess. Fry quickly, a minute or less, per side. If desired, serve with lemon slices. Serves 6.

Paua In Srambled Eggs

Pound some Paua steaks until thin. Use a sharp knife to cut the steaks into strips and then cut these across. Basically, you are trying to make the pounded Paua into the smallest pieces possible.

For 2 people, figure that you will scramble 5 eggs. Then, you are going to need just a bit of Paua to make it a mix of 1 part Paua to 4 or 5 part egg. (It's also good at about 50 - 50 I found out.) It is a good plan to save a few steaks from the previous nights Ab feast.
Scramble the eggs with some milk. Grate some Swiss cheese, the amount should be to taste, but not too much. Perhaps the same amount as the Paua. Toss this all into a hot fry pan. Add a short ounce of white Champagne ("sparkling wine" for the sticklers). Cook with spatula like regular scrambled eggs.
You will probably be suprised how well this comes out and how the flavors go together.

Sesame Crusted Paua with Papaya Miso Sauce

Ingredients:

1 cup of Mayonnaise
3 Tablespoons of papaya puree
1 Teaspoon diced fresh ginger
1 Tablespoon yellow miso (fermented soy bean paste)
1 Tablespoon sesame oil
1 Cup of black and white sesame seeds
Paua medallions

Pound paua medallions and marinade paua over night in 1/2 cup papaya puree and 1/2 cup orange juice to 2 cups of milk Next day toss paua in 2 tablespoons of vegetable oil then sprinkle sesame seeds on each side of paua. Arrange sesame-crusted paua on a baking sheet and bake in preheated 375-degree oven bake paua for only 3 minutes.

In a bowl-whisk all of the ingredients to blend well. Add salt and pepper to taste and refrigerate. Transfer paua back to cleaned shells and dollop a spoonful of miso sauce on top of each paua, garnish with sprigs of chives. Arrange clean shells in center of serving tray piled on top of each other to create a fun colorful design.

Stewed Paua

(Paua)

Ingredients:

6 paua
1 med. onion
2 tbsp. butter
2 tbsp. flour
1 c. seasoned flour
5 c. water
1/2 tsp. Salt

Wash the paua in salt water, discarding the stomach and pressing out the two teeth. Cut into approximately 1 inch cubes and pound with wooden mallet, taking care, however, not to tear the fibers. Dice the onion and fry in hot butter until cooked, then add the diced paua which has been lightly dusted in seasoned flour. Fry quickly for about 30 seconds each side, then cover with 2 cups boiling water and simmer gently for about 15 minutes. Mix the salt and flour with a little water to a smooth paste and use to thicken the paua.

NOTE: For added flavor, the paua cubes can be marinated before hand for about 15 minutes in a mixture of 2 teaspoons salt, 1 teaspoon paprika, and 2 tablespoons of fresh lemon or lime juice. Serves 5.

Sitka Sound Bouillabaisse

Ingredients:

1/4 cup olive oil
1 cup chopped onions
1 cup chopped green peppers
4 garlic cloves minced
1/2 cup chopped parsley OR 2 tablespoons dried parsley
2 cans tomato sauce (8 ounce cans)
2 bay leaves
1 tablespoon salt
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/2 teaspoon Tabasco sauce
1 quart water
1 and 1/2 cups dry white wine
1 pound halibut, 1” pieces
1 pound shrimp, shelled (raw)
36 clams, in shells
Paua or crab

In a 4-quart pot sauté onions, green pepper and garlic in oil until tender. Add tomato sauce, spices and water. Simmer covered for 2 hours stirring occasionally. Add wine, cook uncovered 10 minutes. Add fish and clams and cook until clam shells pop open (approximately 10 minutes). Add shrimp, paua, or crab until well heated. Avoid stirring as it will break up the fish chunks. Serve with garlic bread and a green salad. Serves 6.

Sauteed Paua #1

Ingredients:

2 paua Steaks
3 tablespoons butter
1 tablespoon oil
Salt
Freshly ground pepper
1 tablespoon lemon juice
2 sprigs parsley

Tenderize the paua steaks by pounding with a wooden mallet. Use persistent, firm strikes, and flatten them to quarter inch thickness. Do not overcook, or the paua will become tough and rubbery. Thirty seconds to a side is enough. Less is better. Pat the paua dry. Melt the butter with the oil in a large skillet. When the butter foams and is very hot, add the steaks. Season with salt and pepper and fry 30 seconds on each side. Transfer to a warm platter, drizzle with lemon juice and garnish with parsley. Serves 2.

Sauteed Paua #2

ingredients:

500g Paua
1 Egg – slightly beaten
2 teaspoons Milk
3/4 cup Sifted seasoned dry bread –crumbs
2 tablespoons Vegetable oil

Cut the paua into 1cm thick steaks auté the grain and pound to auté ise Mix the egg and milk and beat slightly. Place mixture in a shallow plate. In second plate place the bread crumbs. Dip the paua in the egg wash and then coat in the bread crumbs. When the oil is hot auté the paua steaks for about 1 1/2 to 2 minutes on each side

Sauteed Paua with Beurre Blanc Sauce

(Traditional Style)

Ingredients:

12 paua (prepared meat)
2 ounces butter (1/2 stick)
1 egg
1/2 cup flour
1 lemon

Melt butter to be used in cooking (clarify if desired).
Scramble egg in a shallow bowl.
Spread flour on a plate
Dip prepared paua meat in the egg. Lay paua in the flour and coat both sides.
Cook paua in a sauté(fry) pan with the melted butter on medium heat for approximately 45 seconds per side. The coating of the paua should be golden brown. Caution: Do not overcook. The paua meat will become very firm if overcooked. Serve on a plate with lemon wedge. Top with beurre blanc sauce.

Stuffed Paua with Crabmeat

Ingredients:

butter or margarine
2 shallots minced
1 cup cooked crab meat
salt, white pepper
1 dash red pepper
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/2 lemon, juice only
4 large paua steaks
2 eggs beaten
flour

White Sauce:
2 tablespoon butter or margarine
2 tablespoon flour
salt, pepper
1 cup warm milk

Melt 2 tablespoons butter in skillet and stir in flour. Season to taste with salt and pepper. Cook, stirring, over medium heat about 1 minute but do not allow flour to brown. Add milk and cook and stir 1 or 2 minutes until mixture comes to boil and thickens. Set aside.

For paua, melt 1 tablespoon butter in small saucepan, add shallots and cook until tender but not browned. Add crab meat and heat thoroughly. Add enough white sauce to bind, about 1/2 cup. Season to taste with salt and white pepper and add red pepper, mustard, Worcestershire and lemon juice.

Carefully pound paua steaks between 2 sheets of waxed paper until very thin. Dip paua in eggs seasoned to taste with salt and white pepper. Coat with flour and set aside. Melt 2 tablespoons butter in heavy skillet. Add paua and brown quickly on one side. Turn and brown other side. Do not overcook as paua will toughen. Place paua steaks on platter and spoon crab meat stuffing on each. Roll and arrange on serving platter, seam down. If desired, serve with any remaining sauce. Serves 4.

Paua Steaks

Ingredients:

2 eggs, beaten
Salt and pepper
Dash red pepper
Flour
2 tablespoons butter or margarine
2 tablespoons oil
Paua steaks

Prepare paua slices for cooking by pounding each between sheets of waxed paper until almost lacy. Season eggs to taste with salt and pepper and add red pepper. Dip paua slices, one at a time, in egg mixture, then coat with flour. Heat butter with oil in skillet until butter melts and mixture is hot. Add paua slices and cook, a few at a time, until golden on both sides. Remove to heated platter and keep hot while cooking remaining
paua.

Tenderized Paua Steaks

Ingredients:

Paua steaks
Eggs (Lightly beaten)
Ritz Cracker Crumbs (Process in a food processor or blender until crumbly)
Olive Oil
Minced Garlic
Fresh Lemons

Heat a large skillet (I prefer cast iron) on medium high, add olive oil to cover the bottom of the skillet and minced garlic. Dip individual paua steaks into the eggs and then into the cracker crumbs. Brown on one side until golden brown. Using a spatula, turn each steak over and squeeze fresh lemon juice onto the cooked side of each steak. Cook the second side until golden brown. Serve immediately with fresh lemons. If frying more than one batch of steaks, clean all debris from the skillet before adding fresh steaks. Enjoy!

Sauteed Paua Cutlets

Ingredients:

3/4 cup dry, unseasoned bread crumbs
1 large garlic clove, minced
1 tablespoon minced parsley
freshly ground pepper, to taste
1/2 teaspoon salt
1/3 cup all purpose flour
2 eggs, lightly beaten
4 live, paua, 4 to 5 ounces each, shucked, cleaned, cut horizontally into 1/8 inch thick slices
1/2 cup vegetable oil
1 tablespoon butter
lemon wedges, as needed

In a soup bowl, thoroughly combine bread crumbs, garlic, parsley, a generous amount of pepper and all but a pinch of the salt. Let stand for 30 minutes. Measure the flour into another bowl. In a third bowl, combine remaining pinch of salt and the eggs; cover and refrigerate until needed. Meanwhile, between sheets of waxed paper or plastic wrap and using a meat mallet, lightly pound the paua slices until they are slightly flattened; refrigerate if not using immediately. Just before cooking, dip each paua slice into the flour, coating the entire surface and shaking off all excess flour. Then dip each slice into the beaten egg, letting excess egg drip off. Dip each slice into bread crumbs to evenly and thoroughly coat the surface of the paua. Shake off excess crumbs. In a 10 to 12 inch heavy auté pan over medium high heat, heat oil until it ripples; add butter. When it is melted, add as many coated paua slices as possible without letting them touch. Saute until golden, about 20 seconds; turn slices and auté until second side is golden and slices are just cooked through, another 20 to 30 seconds. Drain slices on paper auté ise. Serve immediately with lemon wedges.

Paua in Shell

(Chonbok Naengchae)

Ingredients :

18 x Pauas
1/2 tsp Salt
1/2 cup Cabbage
1/2 x Lemon
Parsley

CATSUP SAUCE
3 tbl Tomato catsup
1 tsp Red pepper oil
1/2 tsp Minced garlic
1 tsp Sugar
1/3 tsp Salt

Method :
(1) Select medium-sized pauas and scrub shells with brush. Wash slippery surface of paua meat and slide knife into shells to free meat Parboil paua meat in salted, boiling water for 5 minutes and return to shells. (3) Shred cabbage finely, dip into cold water for 20 minutes, and drain. Cut lemon into thin rings, and cut rings into half- moon shape. (4)
Add red pepper oil, minced garlic, sugar and salt to tomato catsup to make sauce. (5) Place shredded cabbage in bottom of dish and top with pauas in shells. Garnish with lemon and parsley in middle of dish. Serve pauas with catsup.
by Sook Joung Ha
Note:
*Red pepper oil is made from red pepper powder dissolved in sesame oil and boiled once over low heat. Drop 1-2 drops into stuffing for dumplings and other sauce dishes to enhance the flavor.

Sam See Soup

(Birthday Soup)

Ingredients:

6 med. dried black mushrooms or can of straw mushrooms and juice
1 whole chicken breast (1 lb.)
1/2 tsp. cornstarch
4 oz. pea pods
2 oz. fully cooked smoked ham
2 whole canned paua, drained, or 1 can minced clams plus juice
2 green onions with tops
4 c. chicken broth
1/2 c. shredded canned bamboo shoots
1/4 tsp. sesame oil (optional)
1/8 tsp. white pepper
Soak black mushrooms in warm water until soft, about 30 minutes. Drain. Rinse in warm water and drain. Remove and discard stems. Cut caps into thin slices.

Remove bones and skin from chicken and cut meat into thin strips. Toss strips in cornstarch in glass bowl. Cover and refrigerate 20 minutes.

Remove strings from pea pods and place in boiling water. Cook 1 minute and drain. Immediately rinse under cold water, drain.

Cut pea pods lengthwise into thin strips. Cut green onion into 2-inch pieces.

Heat broth and mushrooms to boiling, stir in chicken and bamboo shoot and heat to boiling. Stir in ham, oil and pepper. Heat to boiling. Reduce heat, simmer 5 minutes. Add pea pods, cook and stir 30 seconds. Remove from heat. Stir in paua and onions. Serve immediately 6-10 servings.

Paua Soup #1

Ingredients :

4 cup Chicken stock
1 slc Ginger, grated
1 x Green onion, chopped
1 sm Carrot, grated
1/2 cup Chopped celery
1/2 cup Sliced canned paua
1 tsp Salt

Method :
Bring the chicken stock to a boil. Add the ginger, onion, carrot and celery. Simmer for 15 to 20 minutes. Add the paua and salt to taste.
Allow to heat and ladle into individual soup bowls.

Paua Soup #2

Ingredients :

4 x Dried black mushrooms
1/2 can Paua, 4-oz
Stock or water
1/4 cup Smoked ham
1/2 cup Lean pork
2 slc Fresh ginger root
1 tbl Cornstarch
1 tbl Soy sauce
1 tbl Sherry
1 tbl Peanut oil
1/4 tsp Salt
1 dsh Pepper
1/4 tsp Salt
1 x Egg

Method :
1. Soak dried mushrooms.
2. Drain canned paua, reserving liquid. Combine paua liquid with enough cold stock or water to make six cups.
3. Cut mushrooms, paua, ham and pork all in strips, but keep them separate. Mince ginger root.
4. Combine cornstarch, soy sauce and sherry. Add to pork and toss to coat. Let stand a few minutes.
5. Heat oil. Add salt and ginger and stir-fry a few times. Add pork and stir-fry until it loses pinkness. Remove from pan.
6. Meanwhile bring paua-stock mixture slowly to a boil. Add mushrooms and stir-fried pork. Simmer, covered, 10 minutes.
7. Add paua, ham strips, pepper and remaining salt. Cook only to heat through, about 2 minutes. (Don't overcook paua; it will toughen.)
8. Garnish with a poached egg.
VARIATION: For the pork, substitute 1/2 cup chicken breast, cooked. Add in step 6 after mushrooms have simmered 8 minutes, and cook only to heat through.

Paua Soup #3

Cooking time : 45 Minutes

Serves 8-10

Ingredients:
1 large snapper head
10 cup (2½ L) of water
2 chicken backs
4 stalks of celery
2 large onions
12cm (5in) piece green ginger
1 teaspoon salt
440g can paua
125g (4oz) ham
1 red pepper
125g (4oz) mushrooms
2 tablespoons oil
1 tablespoon soy sauce
4 tablespoons corn flour
½ cup water
1 teaspoon sugar
60g (2oz) vermicelli noodles

Method:
1. To make fish stock place fish, water, chicken backs, chopped celery, peeled and chopped onions, peeled and sliced ginger and salt into small boilers. Cover pan, bring to boil, reduce heat, simmer gently two hours. Allow to cool to warm, then pour stock through fine sieve. Skim off any fat on surface of stock
2. Drain paua; with sharp knife cut paua into very thin slices. Finely slice ham; seed and finely slice pepper; finely slice mushrooms and celery.
3. Heat oil in large pan, add sesame oil and all prepared vegetables, sauté for three minutes. Sir constantly. Add paua, fish stock, soy sauce and sugar. Bring to boil, reduce heat, simmer, covered for 10 minutes. Season with salt.
4. Remove pan from heat. Add combines corn flour and water, stir until combined. Return pan to heat, stir until soup boils, reduce heat, simmer covered for five minutes. Break noodles in half, add to pan, simmer a further five minutes uncovered. Stir occasionally.

Paua and Mushroom Soup

Ingredients:

250g coked Paua
60 ml of groundnut or peanut oil
100g lean pork cut into strips
2 stalks celery, sliced (optional)
100g mushrooms, sliced
50 g ham, cut into strips
2 onions, sliced
1.5 litres water
30mls of wine vinegar
45mls of light soya sauce
2 slices ginger root,chopped
salt
pepper, freshly ground
15mls cornflour
45 mls water

Method
1.Drain cooked paua. Save the liquid.
2.Cut paua into strips, add the liquid back to it.
3.Heat oil and fry the pork, mushrooms, celery, ham and onions for 8 minutes.
4.Add water and wine vinegar, bring to boil, cover and simmer for 20minutes.
5.Add paua strips and liquid, light soya sauce, ginger, salt and pepper.
6.Blend the cornflour to a paste with the water, stir it into the soup and simmer, stirring for 5 minutes until the soup clears and thickens. Serves 4.

Paua Soup with Chinese Cabbage

Ingredients:

1/4 lb. pork
5 c. water
16 oz. can paua, sliced
4 - 6 oyster mushrooms, sliced
1 tsp. shoyu
1 lb. Chinese cabbage, chopped into 1 1/2 inch pieces

Boil pork, including bones, in water for about 20 minutes. Remove bones. Add paua liquid, oyster mushrooms, and shoyu. Bring to boil. Add Chinese cabbage stems and paua to soup, simmer for 5 minutes. Add tops and continue cooking until tender. Serve hot. Makes 4 to 6 servings.

Paua Soup with Mustard Cabbage

Ingredients:
Primary Ingredients:
1/3 lb. young mustard cabbage, rinse, cut into 1/2 in. wide pieces. Separate stem ends and leafy parts, use as ingredients #2 and ingredients #3.
1 1/2 lb. fresh pork bones and/or chicken bones. Chop into small pieces, rinse.
4 1/2 cups water.
1/8 in. sliced ginger root about 1 in. diameter, remove skin, crush slightly.

Ingredients #1
2 medium dried mushrooms, soak in water until soft and odor is gone, changing water occasionally. Remove stems, squeeze dry, cut into 1/4 in. wide strips.
3 large Chinese water chestnuts, peel, cut into thirds in circles, then into thirds in strips.
1/8 cup Chinese bamboo shoots, cut into 1 1/4 in. length, 1/8 in. thick slices, 1/4 in. wide strips.
1/2 cup Paua juice.

Ingredients #2
1/4 lb. fresh lean pork (sau yuk], at room temperature. Slice into 1 in. wide strips, then into thin slices crosswise. Put in a bowl, add 1/4 tsp. cornstarch, and rub until it absorbs all the starch. Let stand for 20 minutes.
Cabbage stem ends.

Ingredients #3
Leafy parts of cabbage.
1/2 cup boiled paua (sue bau), get Chinese or Japanese brand. Slice 1/8 in. thick lenghtwise. Save juice for ingredients #1.
3/4 tsp. salt or salt to taste.

Last Minute Ingredients
1 small stalk green onion, slice into 1/4 in. lengths.

Process
Put primary ingredients (less the mustard cabbage) into a 10 cup size pot and bring to a boil, then lower flame to low and cook for 1 1/2 hours. Skim off foam during process of cooking until soup is clear. When soup is clear, cover and simmer until done. When done, strain through a wire strainer. Discard bones. Bring soup to a boil, add ingredients #1 and bring to a boil again, then lower flame to low. Cover and cook for 5 minutes. Add ingredients #2, stir and cook for 5 minutes. Add ingredients #3 and cook for 3 minutes uncovered. Stir Occasionally. When done, remove from heat immediately, add green onions and stir occasionally. Serves 6.

Spicy Steamed Paua

(A light entrée for four people)

Ingredients:

4 Paua (shucked and cleaned)
2 tbspns Butter
1/2 tspn Garam marsala
1/2 tspn Sambal oelek (chilli paste)
2 tbspns Fish sauce
Pinch salt
Coriander to garnish

1.Slice and pound the paua, place on a rack over boiling water and steam for 50 – 60 minutes
2.In a wok or frypan, melt the butter and stir in and heat through all the ingredients ezcept the coriander
3.Add the steamed paua and toss through the sauce.
4.Serve garnished with coriander leaves

Spicy Paua Stir Fry

Ingredients:

1 Paua
Peppers
Garlic
Ginger
Onions
Green Onions
Hot Pepper Juice
Hawaiian Salt
Sesame seed oil.

Step 1
Boil Paua 1.5-2.0 Hours until soft. (Water + Hawaiian Salt)
Let cool on plate (If overnight put into refrigerator when @ room temperature)
Slice Paua thinly
Step 2
Rub Hot Pepper Juice onto paua, small squirts until lightly coated.
Slice other ingredients.
Step 3
Heat WOK with oil, rubbing until nicely coated.
Toss in Onions, Ginger, Garlic and Peppers, cook until almost ready.
Toss in Paua and green onions.

Stir Fried Paua with Cucumber

Ingredients:

500g Paua, sliced .5cm thick
1 large cucumber
2 tablespoons dry sherry
1 tablespoon Soy Sauce
2 teaspoons sugar
1 teaspoon salt (optional)
3 tablespoons peanut oil

Score surface of each steak at about 0.5cm intervals about 3/4 through. Cut across scoring to make strips about 2.5cm wide. Peel cucumber and halve it lengthwise. Remove and discard seeds. Cut each half lengthwise again, then cut into 5cm lengths. Score each piece 1/2 way through at 0.25cm intervals. Combine sherry, soy sauce, sugar and salt. Heat oil in very hot wok, stir-fry cucumber for 2 minutes. Add paua pieces, stir-fry for 1 minute. **DON'T OVERCOOK!!*

• Pour sauce over cucumber and paua in wok, cook only long enough to heat through. Serve immediately over steamed white rice.

Simple Paua Stir-Fry

Ingredients:

1 paua, defrosted (ie. 1 pack)
2 tbsp olive oil
2 cloves garlic, crushed
100g/4oz sliced mushrooms (preferably a little out of the ordinary - say oriental or wild)

1 Remove the paua from its shell by running a thin-bladed knife around the inside of the shell.

2 Clean and trim meat, then cut into slices about 2cm thick.

3 The paua slices must be tenderised - pick your method: a) beat with the flat side of a meat tenderiser or rolling pin (but not too hard or it will break up!), or b) soak for 30 minutes in a solution of 2 tsp of bicarbonate of soda dissolved in ¾ litre of water, then remove and pat dry.

4 Heat oil in a large frying pan or wok over a medium-high heat, add mushrooms and garlic and cook for 2-3 minutes.

5 Add paua slices, cook for about 30 seconds on each side. Do not overcook or it will become very tough.

6 Serve immediately with a fresh green salad. Serves 4.

Stir-Fried Paua with Chicken and Asparagus

Ingredients:

1 can (15-oz) paua
1 x (small) chicken breast
1/2 cup Bamboo shoots
2 cup Asparagus
1 cup Paua liquid
1 cup Stock
1 tbl Sherry
1/2 tsp Sugar
1/2 tsp Salt
1 tbl Cornstarch
3 tbl Water
2 tbl Oil

Method:
1. Drain canned paua and cut in 1-inch cubes. Reserve liquid. Bone and skin chicken breast, then dice. Slice bamboo shoots.
2. Cut fresh asparagus in 1-inch sections. Parboil until tender but still crisp.
3. In a bowl, combine paua liquid, stock, sherry, sugar and salt. In a cup, blend cornstarch and cold water to a paste.
4. Heat oil. Add chicken cubes and stir-fry until they lose their pinkness.
Add paua and bamboo shoots; stir-fry only to heat through (about 1 minute).
5. Add asparagus sections, then stock-sherry mixture. Bring to a boil, stirring gently.
6. Stir in cornstarch paste to thicken and serve at once.

Stir-Fried Paua with Minced Pork

Ingredients:

4 x Dried black mushrooms
1 can (15-oz) paua
1 cup Lean pork
1/4 cup Water chestnuts
1/2 cup Bamboo shoots
1 x Clove garlic
1 x Or
2 slc Fresh ginger root
2 tbl Sherry
2 tbl Oyster sauce
1/2 cup Water
1/2 tsp Sesame oil
1 tbl Cornstarch
1 tsp Sugar
1 tsp Soy sauce
1 tbl Water
2 tbl Oil
1/2 tsp Salt
1/2 cup Paua liquid

Method:
1. Soak dried mushrooms.
2. Drain canned paua and cut in 1-inch cubes. Reserve liquid.
3. Mince or grind pork. Mince water chestnuts, bamboo shoots and soaked mushrooms. Crush garlic.
4. Mince ginger root; then combine in a cup with sherry, oyster sauce, water and sesame oil. In another cup, blend cornstarch, sugar, soy sauce and cold water to a paste.
5. Heat oil. Stir in salt. Add garlic; stir-fry to brown lightly. Add minced pork and stir-fry until it loses its pinkness (about 1 minute).
6. Add paua; stir-fry another 1/2 minute. Add minced vegetables and stir-fry 1/2 minute more.
7. Stir in sherry-oyster sauce mixture and heat through. Then add paua liquid and cook, covered, 1 minute over medium heat.
8. Stir in cornstarch paste to thicken and serve at once.

Stir-Fried Paua with Mixed Vegetables

Ingredients:

3 x Or
4 x Dried black mushrooms
1 can (15-oz) paua
1 cup Chinese cabbage stems
1/2 cup Bamboo shoots
2 stalk celery
1 x Onion
2 slc Smoked ham
1/2 cup Snow peas
2 tbl Oil
1/2 tsp Salt
1 tbl Soy sauce
2 tbl Sherry
1/2 tsp Sugar
1/2 tsp Pepper
1 x Clove garlic
2 slc Fresh ginger root
2 tbl Oil

Method:
1. Soak dried mushrooms.
2. Drain canned paua; cut in thin strips. (Reserve liquid for soup.)
Also cut in strips Chinese cabbage stems, bamboo shoots, celery, onion, soaked mushrooms, smoked ham and snow peas.
3. Heat oil. Stir in salt, then Chinese cabbage, bamboo shoots, celery, onion and mushrooms. Stir-fry to heat through (about 1 minute).
4. Cover pan and let vegetables steam in their own liquids, over low heat, until cooked through (about 3 minutes). Then remove from pan.
5. Meanwhile combine soy sauce, sherry, sugar and pepper. Mince garlic and ginger root.
6. Heat remaining oil. Add minced garlic and ginger root; stir-fry a few times. Add paua and stir-fry 1/2 minute.
7. Stir in soy-sherry mixture and heat. Then add snow peas. Return vegetables and gently stir-fry to reheat (about 1-1/2 minutes more).
Garnish with ham strips and serve. VARIATIONS:
1. In step 5, add to the soy-sherry mixture 1 tablespoon oyster sauce.
2. Shred the paua; sliver the vegetables. In step 6, add with paua 1/2 cup roast pork, 1/2 cup cooked chicken and 1/4 cup ham, all shredded.
In step 7, add 1/2 cup paua liquid after the soy-sherry mixture and cook, covered, 1-1/2 minutes over low heat. Omit the snow peas and the ham garnish.

Stir-Fried Paua with Mushroom, Bamboo Shoots

Ingredients:

4 x Dried black mushrooms
1 can (15-oz) paua
1 cup Bamboo shoots
2 x Scallion stalks
2 x -(up to)
3 tbl Oil
1/2 tsp Salt
1/2 cup Paua liquid
1 tbl Sherry

Method:
1. Soak dried mushrooms.
2. Drain canned paua and cut in 1/8-inch slices. Reserve liquid. Cut bamboo shoots and soaked mushrooms in 1/8-inch slices. Cut scallion stalks in 1-inch sections.
3. Heat oil. Stir in salt, then bamboo shoots and mushrooms; stir-fry to heat through.
4. Add paua liquid and sherry. Bring to a boil; then cook, covered, 3 minutes over medium heat.
5. Gently stir in paua slices and scallions and bring to a boil again.
Serve at once. VARIATIONS:
1. For the dried mushrooms: substitute 1 cup canned button mushrooms.
2. At the end of step 5, thicken with a cornstarch paste made of 1 tablespoon cornstarch, 3 tablespoons cold water and a few drops of sesame oil.

Stir-Fried Dried Paua with Oyster Sauce

Ingredients:

1/2 lb Dried paua
1 tbl Cornstarch
2 tbl Water
2 tbl Oil
1/2 tsp Salt
1/2 cup Stock
2 tbl Oyster sauce

Method:
1. Soak dried paua and cut in 1/8-inch slices.
2. Blend cornstarch and cold water to a paste.
3. Heat oil. Stir in salt; then add paua slices; stir-fry to coat with oil.
4. Add stock and oyster sauce and cook, stirring, 1 minute. Then cover and cook 2 minutes more over medium heat.
5. Stir in cornstarch paste to thicken and serve.

Paua Stew

Ingredients:

1 pound raw paua, tenderized and cut into small cubes
1/3 cup unsalted butter
1 cup chopped onion
1 large clove of garlic, minced
1/3 cup chopped bell pepper
1 bay leaf
8 ounces tomato sauce
2 cups water
3 potatoes, peeled and cut into 1/2 inch cubes
1/2 teaspoon salt
1/3 teaspoon cayenne pepper

In a saucepan, melt the butter and saute the garlic, bell pepper and onion until the onion is transparent. Add the bay leaf, water, tomato sauce, potatoes, salt and cayenne, then cover and simmer about 15 minutes. Add the paua and simmer 4 to 5 minutes until tender. Serves 8.

Paua Supreme

ingredients:

4 pounded paua steaks
8-10 strips Prosciutto
1/4 cup Grated cheese
1/4 Cup Grated Parmesan cheese
4 tbsp. Roasted pine nuts, coasely chopped
4 tbsp. Chopped parsley
Olive oil
Butter, melted

Place two strips of prosciutto on a steak.
Sprinkle with grated cheese and 1tbsp. Pine nuts.
Roll steak into a flute, parallel with strips of
prosciutto, and secure with a toothpick.
Repeat with remaining steaks. Place in a
shallow lightly oiled baking dish.
Brush lightly oil and butter.
Sprinkle with Parmesan cheese. Bake uncovered at
175ºC for 30 min. Sprinkle with parsely and garnish with lemon wedges.

Sweet Paua Hors d'oeuvre

Ingredients:

1 pound raw, paua
3/4 cup cold water
3 tablespoons sake
2 tablespoons sugar
1 tablespoon soy sauce

Boil the paua and water in a 1 quart saucepan, then lower the heat and simmer uncovered for 5 minutes. Add the sake and sugar, cooking for another 5 minutes. Stir in the soy sauce and cook 2 to 3 minutes more. Remove from heat and cool to room temperature. Cut the paua into slices 1/2 inch thick and serve as hors d'oeuvre. Serves 6.

Sea Ranch Paua ala Cholesterol

Ingredients:

5-6 large garlic cloves, minced, not pressed (more or less, to taste)
4-5 dried red peppers, crushed.
3 Tbsp peanut oil.
1/4 pound salted butter.
1 bottle dry white wine (I like a Chardonnay or Fume Blanc, but use what's handy).
1 small bunch Italian parsley

Heat the oil in a large fry pan almost to smoking. Quickly saute the garlic and peppers until garlic just begins to brown.
Remove and discard garlic and peppers, add paua steaks to hot oil and fry 30-45 seconds on each side (steaks should be just barely browned). Remove paua to warmed platter and set aside in warm oven.
Add enough white wine to pan to deglaze it, stirring to loosen and dissolve browned bits. Add butter and parsley to thicken sauce. Add any juices from platter on which the paua have rested as well.
Serve with white rice steamed with carrot coins (adds a nice color touch) with the sauce in a gravy boat to be added at the diner's pleasure.
The rest of the white wine should be consumed with the meal.

Paua Steaks with Eggplant and Mushroom

Ingredients:

4 large paua steaks
flour
salt and pepper
butter or olive oil
1 cup sliced mushrooms
juice of one lemon
1 tablespoon capers
1 tablespoon minced parsley
1 lemon, sliced
paprika

1.Sprinkle steaks with salt and pepper, dredge with flour
2.Heat 2 tablespoons oil or butter in skillet over moderate heat and saute paua steaks briefly. Remove and keep warm.
3.Dredge mushrooms and eggplant in flour, saute until golden brown in 3 tablespoons oil or butter.
4.Arrange paua on platter, cover with mushrooms and eggplant, and pour juice remaining in pan over all.
5.Sprinkle with lemon juice, capers, and parsley and garnish with lemon slices dipped in paprika.

Paua skewers

Ingredients:

1 paua,sliced and well pounded.
Teriyaki sauce or Hunan Hot chili oil (or both, for variety)

Slice each steak into strips about 1 inch wide and place in a glass or stainless steel bowl (or use two bowls and do some of each).
Add enough Teriyaki sauce *or

• chili oil to barely cover the paua, cover the bowl and allow the mixture to marinate, chilled, for at least 2 hours (overnight is OK, if refrigerated).

Thread each strip on a thin bamboo skewer, broil in broiler or over coals at a picnic just long enough to heat through.
Makes a nice hors d'oeuvre. Serves up to 6.

Awabi Sakami Sweet Cooked Paua

Ingredients:

15 oz Paua (canned)
2 1/2 tb Sake
2 1/2 ts Soya Sauce
1/4 pt Water
1 oz Sugar

Empty the can of Paua into a small saucepan and add water. Bring to boil, reduce heat and simmer uncovered for 10 minutes. Add Sake and Sugar and cook for another 5 minutes, stir in Soya sauce and continnue to cook for 2-3 more minutes. Cool to room temperature, cut the paua into 1/2" thick slices and serve.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

T

Paua Thermador

ingredients:

1 pound paua, pounded and diced
1 cup boiling water
1/2 cup cream
1/2 teaspoon paprika
pinch of celery salt
1 shake of Tabasco sauce
2 tablespoons cornstarch
3 tablespoons butter
1 1/2 cups white bread, shredded
salt and pepper to taste

Preheat the broiler. Place diced paua in the boiling water and remove from heat after 1 minute. Let cool slightly and add cream, paprika, celery salt and Tabasco. Simmer 5 minutes. Spoon out some of the mixture and add to the cornstarch to make a smooth paste. Add this back to the mixture and simmer another 5 minutes. Melt the butter and add to the shredded bread stirring until the butter is absorbed. Place the paua mixture into a shallow pan or divide into individual Pyrex dishes and put the bread on top. Place under the broiler until the bread is browned. Salt and pepper to taste.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

V

Paua Victoria

Ingredients:

2 tablespoons finely chopped parsley
1 cup bread crumbs
1 egg yolk
2 teaspoons clarified butter
1 teaspoon lemon juice
flour to coat
8 sliced paua steaks
salt to taste
white pepper to taste
1/2 cup butter
1 tablespoon sherry

Mix together parsley and bread crumbs. In a separate bowl, combine egg yolk, clarified butter and lemon juice. Place flour on a dish for dredging. Season 1 side of paua steaks with salt and pepper. Lightly flour and paint with egg mixture. Coat with parsley and bread crumb mixture. Melt butter in frying pan. When butter begins to foam, add steaks and cook 1 minute each side. Add sherry and flame. Transfer to a serving dish and nap with browned butter from pan. 8 servings.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

W

Paua steamed in white wine

Ingredients:

2 Paua (around 200 gm each)
White Wine (preferably a sweeter cask wine)
Flour
Give the paua a good rinse and trim off the mouth.
Place on a rack in a steamer.
Add wine to the steamer.
Steamvery slowly for 6-8 hours, theliquid should just be bubbling. Keep a close eye onthe wine
and do not allow to boil dry.
Remove the paua from the steamer and place on a tray in a warm oven.
Add flour mixed with a little water to the steaming liquid to thicken it and make a sauce.
Slice the paua vertically across the meat into very thin slices.
Pour the sauce over the paua and serve.
Ideal as an entree its on its own. Or it can be served as one of the dishes as part of a seafood banquet.

Whole Winter Melon Soup

Ingredients:

1 (10-inch long) winter melon
1 can chicken broth
1 cup diced raw chicken breast
1/4 can canned lotus seeds
1/4 cup diced auté is ham
1/4 cup canned bamboo shoots, diced
1/4 cup canned paua, diced

Wash melon, slice off lid 3 inches from stem. Scoop out seeds & pulp in center, then make tiger-teeth notches 3/4-inch deep around rim of melon. Pare off outer skin from teeth, cut fleshy part in small pieces, use in soup. Place melon in ovenproof bowl, set aside.

Place broth, 2 cans water, chicken breast, lotus seeds, ham, and bamboo shootsinto melon. Pour 3 inches boiling water into bottom of deep kettle large enough to hold the melon. Place a kitchen towel in bottom of kettle, place bowl on it, bring up the 4 corners over melon. When done, you just lift out bowl with melon by the corners of the towel. Cover, steam melon over medium heat 2 hours. After 1st hour, check water level. If not at 3 inches add boiling water. When melon is done, the white meat on its lining will be translucent. Just before serving, add paua, steam 1 minute. To serve soup, scoop flesh carefully from sides of melon and ladle with broth into soup bowls. Be careful when scooping flesh not to cut through the rind.

Paua Windmill Dumplings

Ingredients:

125g tapioca flour
300ml boiling water
120g cornstarch
Napa cabbage leaves, for steaming
Soy sauce or black vinegar, to serve

Filling
200g fresh shrimp, peeled and deveined, chopped
2 large paua, chopped
50g diced bamboo shoot
50g diced carrot
5 pieces dried bamboo pith, soaked in water until soft, drained and diced
1 tsp sesame oil
1/2 tsp sugar
1/4 tsp salt
1/4 tsp ground white pepper
METHOD
1. To make the filling, combine all the ingredients in a large bowl and mix well. Set aside.
2. To make the dough, combine tapioca flour and boiling water in a mixing bowl and mix vigorously with a wooden spoon. Add the cornstarch and mix until well blended. Transfer to a floured surface and knead until a smooth, elastic dough is formed.
3. Flour your hands, pull out about 1/2 Tbs dough and roll it into a small ball. Repeat until the dough is used up, cover with a damp cloth or plastic wrap and set aside.
4. On a floured surface, make the dumpling wrappers by flattening each ball with your palm then rolling it out gently with one hand while rotating it in the opposite direction with the other hand, to form a thin circle about 10cm in diameter.
5. Place a wrapper on your palm and spoon 1/2 tsp of the filling onto the centre. Using your fingers, take the edges of the wrapper and fold up to form a three-sided pyramid shaped dumpling. Seal the dumpling by pressing gently along the edges, dabbing your fingers in a little bowl of water to help the seams to bond. Repeat until all dumplings are made.
6. Line steamer with napa cabbage leaves. Place the dumplings on top and steam for about six minutes until translucent.
7. Serve with soy sauce or black vinegar.

Makes 50

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Butters and Sauces for Paua

Paua can be lightly floured using milk, egg and flour dipped, panko breaded or served plain using any of these butters and sauces. Spoon sauces over paua in their original shells and bake for approximately 3 minutes at 375-degree temperature or broil for only 2 minutes. Paua can also be sautéed in skillet using butter and olive oil for only 30 seconds on each side then return to shells for preparation using these sauces. Paua should never be overcooked. All of these recipes are for preparation of one dozen paua.

Basil Butter
6 Tablespoons butter
2 Tablespoons chopped fresh basil
2 Teaspoons Old Bay Seasoning
1 Teaspoon Fresh Lemon Juice
1 Garlic clove
Combine butter, basil, old bay seasoning, lemon juice, and garlic in small bowl. Using wooden spoon, mix well. Smash garlic with spoon and blend. Spoon butter onto each paua and place under broiler for until butter melts approximately two minutes per bake for two minutes.

Simple Garlic Butter
6 Tablespoons Butter
2 Tablespoons Virgin Olive Oil
1/2 Teaspoon Dried Oregano
6 Tablespoons of Dry White Wine
6 Cloves of Garlic Mashed
Zest of one lemon
Combine all ingredients in a sauté pan then spoon over paua and bake or broil for two minutes. Sprinkle with Lemon Zest.

Roasted Garlic Sauce
1 head of garlic top 1/2 inch of each cut off and discarded
1 teaspoon plus 2/3 cup of olive oil
3 anchovy fillets
2 tablespoons capers minced
2 tablespoons of chopped fresh basil
1 tablespoon of grated lemon peel
Preheat oven to 375-degrees. Place head of garlic in small glass baking dish. Drizzle with 1-teaspoon oil. Cover baking dish with foil. Roast garlic until tender, about one hour. Cool slightly and squeeze garlic from skin into small bowl. Mash with fork.

Place garlic, parsley, anchovy, capers, basil, and lemon peel in processor. With machine running slowly blend in 2/3 cup of olive oil. Season with salt and pepper.

Herbs of Provence Butter
6 Tablespoons of butter
2 Tablespoons of Virgin Olive Oil
1 Teaspoon Dried or Fresh Thyme
1 Teaspoon of dried lavender
1/2 Teaspoon of dried or fresh marjoram
6 Tablespoons of white wine
4 cloves of garlic mashed
Mix all ingredients in small bowl until blended. Chill. Spoon on top of paua and broil or bake.

Paprika Parmesan Butter
6 Tablespoons butter
2 teaspoons grated Parmesan cheese
1 drained anchovy fillet, minced
1 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce
Mix all ingredients in small bowl until blended. (Can be made 2 days ahead) Chill. Spoon on top of paua and broil or bake.

Tequila-Citrus Sauce
3 Cloves of Garlic Mashed
6 Tablespoons butter
1/4 Cup diced white onion
1/4 Cup of Cilantro chopped
1/2 Cup of canned or fresh black beans
1/4 Cup of canned kernel corn
1/4 Cup red and yellow peppers diced
In skillet sauté garlic, butter, olive oil, white onion, and peppers until tender. Add tequila and cilantro let simmer. Add beans and corn. Spoon mixture on bottom of paua shells then add paua on top. Spoon extra sauce on top and broil or bake. Garnish with fresh sprigs of cilantro

Buerre Blanc Sauce
• 1/2 cup dry white wine
• 2 T. Champagne vinegar
• 1 T. minced shallots
• 1/4 cup Creme Fraiche
• 12 T. sweet butter
• 1/4 cup raisins or currants
• strongly brewed black tea - enough to soak raisins
• 4 oz. slivered almonds
Pour tea over raisins and soak until they swell (about 2 hours). Drain off excess tea.

Combine wine, vinegar and shollots in a medium saucepan. Bring to a boil and reduce to 1/4 cup. Add creme fraiche and reduce to 1/3 cup. Wisk in small pieces of butter until thoroughly mixed. Strain and keep warm.

Toast almonds in oven at 375°F until golden brown (about 10 minutes). Add raisins and almonds to sauce.

Honey Champagne Sauce
• 2 cups dry Champagne
• 1 t. honey
1 large pat of butter, coated in flour

Melt butter in a saucepan over medium heat. Add Champagne and honey. Bring to a boil and stir continuously to avoid lumping. Reduce to a smooth velvety sauce with the consistency of lite syrup.

Wasabi-Ginger-Garlic-Soy Sauce

http://www.bcpaua.com/index.php?nav=rec
3/4 Cup of Olive Oil
3 Tablespoons of Soy Sauce
4 Garlic cloves, minced
1/2 Teaspoon of wasabi paste
3 Tablespoons fresh ginger minced
3 Tablespoons chopped green onions
Cook first five ingredients in medium saucepan over low heat until garlic and ginger begin to brown, about 6 minutes. Add paua medallions to pan and sauté for only 30 seconds on each side. Remove and place in shells. Spoon sauce over paua and garnish with chopped green onions.

Sauce for Paua or Crab

http://www.cooks.com/rec/doc/0,1826,159181-232207,00.html

1 c. mayo
1 tsp. anchovy paste
1 tsp. dry mustard
1 tbsp. red wine vinegar
2 tbsp. white wine
2 tsp. chopped chives
Little onion juice
Dash of black pepper
2-3 tsp. chopped parsley
1 garlic clove to be retrieved or garlic powder to taste

Paua with Ginger Butter Sauce
http://www.pauafarm.com/recipes.htm
• 1/2 cup plus 2 T. unsalted butter
• 2 small shallots, minced
• 3 T. dry white wine
• 3 T. white wine vinegar
• 1 t. heavy whipping cream
• 2 t. ginger purée
• 6 - 8 paua steaks
• 1/2 cup flour
• Viola flowers or pansies for garnish (optional)
Melt 1 T of butter in a small saucepan over medium heat. Add the shallots and sauté until transparent. Add the wine and vinegar. Cook until the mixture is reduced to about 1 T and is syrupy. Whisk in the cream. Reduce the heat to low.

Set aside 2 T of the butter. Cut the remaining butter into pieces. Whisk in the butter, piece by piece, working on and off the heat as necessary to keep the butter from melting before it is emulsified. Whisk in the ginger purée. Remove from heat. Keep warm in a very low oven or in the top of a double boiler over simmering water.

Lightly pat steaks dry with a paper towel. Coat both sides of steaks with flour and shake off excess. Melt the remaining 2 T of butter in a medium size skillet over medium-high heat. Place enough paua in the skillet to cover the bottom. Cook for 30 - 60 seconds on each side until golden brown.

Immediately transer the paua to a warm serving platter. Pour the ginger butter sauce over the paua. Garnish with flowers. Serve immediately. Serves 2.
Paua in Jade Sauce

http://www.nikibone.com/recipe/paua.html

12 2 1/2 inch paua
1 tablespoon minced fresh ginger
12 ounces fresh spinach, cleaned, stemmed and patted dry
1 bunch fresh chives, cleaned and dried
4 sprigs fresh cilantro
4 fresh basil leaves
1/4 cup chicken stock
3/4 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon Chinese chili sauce
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup butter, cut up)
freshly ground black pepper

Paua:
Rinse. Run thin bladed knife around inside edge of shell to shuck out meat. Discard visceral parts without trimming off dark edges; place paua in a resealable bag. With a wooden mallet, using sharp wrist movements, tap flesh repeatedly without ripping it apart, working in circular motion, starting from center, to obtain a uniform thickness. Turn over and repeat procedure for other side. Or you can place paua on lower half of a tea towel, fold the other half of the towel over paua and pound as directed. Thoroughly dry paua. Rub with half of the ginger, then cover and refrigerate until ready to use.

Jade Sauce:
In a blender or food processor, process spinach, chives, cilantro, basil and ginger in batches until finely chopped. Add chicken stock and process until smooth. Add cream, salt and chili sauce; process until pureed. Place mixture over low heat and bring to a simmer. Meanwhile, make cornstarch slurry. Add mixture to simmering sauce and stir until well blended. Cook, stirring occasionally 2 to 4 minutes until thick.

To assemble: Preheat oven to 500F. Place prepared paua on baking sheet. Dot with butter and season with pepper to taste. Bake paua until flesh turns white and is firm to the touch 3 to 4 minutes. Remove from oven.

To serve: Spoon Jade sauce in a pool on dinner plate. Place paua on top of sauce. Serve immediately.

Paua in Oyster Sauce

http://www.nikibone.com/recipe/paua.html

1 1/4 cups cold water
4 slices ginger
1/2 teaspoon salt
1 tablespoon cooking oil
10 stalks asparagus, discard the tough lower ends
3 slices ginger, finally chopped
3 cloves garlic, chopped

Sauce:
1 1/2 teaspoons fresh chicken stock
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 1/2 teaspoon cornstarch
1/2 teaspoon Hua Tiam wine

Remove the fresh paua from the shell. Trim off the little ruffle around it and slice thinly. Put the paua in a deep saucepan with water to cover and simmer for about five hours. Place the cold water in a saucepan and bring to a boil. Add the ginger, salt and oil. Place the asparagus in the water, cover, lower the heat and cook for six to seven minutes. Remove and arrange the asparagus to a serving dish and set aside. Heat two tablespoons of oil in a wok. Add the ginger and garlic. When lightly browned add the combined sauce ingredients. When it begins to boil put in the paua. Reduce the heat and simmer fro 12 minutes. Turn up the heat to high and add the wine. Pour this over the asparagus. Arrange the paua slices neatly and serve at once. Serves 6.

Paua in Oyster Sauce

http://www.foodspk.com/modules.php?name=News&file=article&sid=1554

Cooking time : 25-30 Minutes
Serves 4

Ingredients:
454g can paua
30g (1oz) dried mushrooms
1 red pepper
6 shallots
½ cucumber
2 tablespoons oyster sauce
1 tablespoon white vinegar
½ teaspoon sugar
1 chicken stock cube
1 tablespoon dry sherry
2 teaspoon soy sauce
½ cup water
3 teaspoons corn flour
¼ teaspoon sesame oil
½ teaspoon green ginger
4 tablespoons oil

Method:

1. Drain liquid from can of paua. With sharp knife, cut paua into thin slices
2. put dried mushrooms into bow, cover with hot water, stand 15 minutes. Drain, remove tough stalks, slice mushrooms thinly. Cut shallots into diagonal slices. Cut pepper in half, remove seeds cut into thin strips. Peel cucumber, cut in quarters, length-wise, scoop out seeds, then cut each quarter into three or four strips.
3. Heat 2 tablespoons of oil in frying pan or wok. Add paua and toss for one minute. Remove, keep warm.
4. Heat remaining oil in pan, add ginger, mushrooms, pepper, shallots and cucumber. Toss in pan 1 minute, add combined oyster sauce, vinegar, sugar, crumbled stock cube, dry sherry, soy sauce, water, corn flour and sesame oil. Toss mixture over high heat until sauce boils and thickens. Add paua, allow to heat through.

Paua with Oyster Sauce

http://fooddownunder.com/cgi-bin/recipe.cgi?r=1020

Ingredients :

2 cup Chicken broth
5 tbl Plus 1 tsp. peanut oil
1 tsp Salt
1 lb Lettuce
1 can (1 lb.) paua
1 tbl Rice wine
3 tbl Oyster sauce
1/2 tbl Soy sauce
1/2 tsp Sugar
1 tbl Cornstarch dispersed in 1 tbsp. cold water
1 tsp Sesame oil

Method :
Bring 1 cup of the chicken broth to a boil. Add 3 tablespoons of the peanut oil and 1 teaspoon salt. Cut each lettuce leaf into two halves lengthwise.
Cook in the boiling broth for 10 seconds. Drain lettuce and place on a platter. Discard cooking liquid. Remove paua from can and slice in 1/4-inch round pieces. Boil in boiling water for 5 seconds; drain and set aside. Heat 2 tablespoons peanut oil in frying pan. Pour in wine and add remaining 1 cup chicken broth immediately. Bring to a boil; add oyster sauce, soy sauce, and sugar. When it boils again, add paua and cornstarch-water mixture slowly, stirring constantly. When it thickens, add 1 teaspoon sesame oil and the remaining teaspoon of the peanut oil. Arrange the paua attractively over lettuce leaves. Pour the remaining sauce over the top. Serve immediately.

Paua recipes
http://www.flicksplace.co.za/att_pauadiving.htm
Ingredients: whole paua, foil, grated cheese, lemon, butter, bacon, mushrooms, spices

First tenderize the paua and then put the whole steak on a piece of garlic/herb butter on the foil with the 'foot' of the paua facing down. Put lemon juice and spices on the paua and cover it with cheese, mushrooms and some butter. Place strips of bacon over the top and close the tinfoil and place in oven. Once the bacon is cooked, the paua is ready as well.