Paua is a shellfish that is found in New Zealand. It is a member of the abalone family. Unlike species of abalone found elsewhere, the surface of the paua is black, and it generally has a stronger taste. Like abalone, if not cooked correctly, it can be very tough. This traditional minimalist approach deals with that challenge by mincing the paua before cooking in a fritter. You still get the amazing and unique flavour, and won’t end up with a sore jaw!
This is a very simple that highlights the taste of the paua. Why add lots of additional tastes – the paua is the star of the show and deserves to be.
Admittedly, you will need to be in New Zealand to cook this dish. If a visit to New Zealand is on your bucket list, add eating paua to the things you need to do there. If a visit to New Zealand isn’t on your bucket list, it should be. Unfortunately you can’t readily buy raw paua. The paua I cooked was gathered from the wild and rocky Wairarapa coast by family and friends.
The shells of paua are also very special. They have a much deeper blue colour compared to abalone shells.
Add Paua World to your New Zealand trip list, or buy online.
- 6 pauas minced
- 1 large onion finely diced
- 1 cup all purpose flour
- 1 tsp baking powder
- 2 eggs
- 1/4 cup finely chopped parsley
- 1 cup milk
- 1/2 tsp salt
- 1 tsp freshly ground pepper
- Sift the flour and baking powder into a large bowl
- Lightly whisk the eggs
- Add the eggs, 1/2 of the cup of milk, and the salt and pepper to the flour and whisk until smooth. Slowly add additional milk until the batter reaches the right consistency – that of a thick sauce. You shouldn’t need the whole cup of milk.
- Gently fold in the minced Paua, onion, and finely chopped parsley.
- Fry in a little oil at a medium heat, or grill on a bbq plate.