PAUA

If the question arose and they asked "what would be your last supper", i would probably say Paua. The flavour, texture and colour is like nothing else. The flesh is bluey-green in colour and at first they are very very tough. You need to either bash the flesh very hard to break it down, or slice it very thinly and cook for a couple of minutes maxim. Or as i have done here the flesh is minced. When i make Paua fritters it is one of the rare times i don't go crazy with the fresh herbs. Parsley or chives would be fine but i really love to taste the pure flavour of the Paua.



PAUA FRITTERS
makes 10 good size fritters

500g minced paua
2 eggs
1/3 cup selfraising flour
1/4 teaspoon salt
a couple of generous grinds black pepper
1 grated white onion
1 clove garlic, made into a fine paste
tiny pinch of dried chilli flakes
lemon
oil for cooking

Put the minced paua, eggs, flour, salt, pepper,and dried chilli flakes into a good size bowl. Grate the onion and add, along with the garlic. Mix to combine.
Heat a good size fry pan up with enough oil to cover the bottom. Cook a little of the mixture first so you can see if the flavour is correct, you may need more seasoning!
Place good size spoonfuls of the mixture into the hot fry pan. Adjust he heat if necessary as you want a nice golden brown colour. Cook on both sides for about 2 minutes. Serve immediately with a generous wedge of lemon.


Thank you Nikita for the deliciously decadent Paua