The edible flesh of the pāua is the black foot underneath its shell. Used to hold fast to rocks, it needs to be prised off with a knife. Pāua meat should be cooked quickly, otherwise it becomes tough and rubbery. Mincing and eating the meat in patties is usually a safe option.
This recipe is taken from David Burton’s 200 years of New Zealand food and cooking.
450 g minced pāua
1½ dessertspoons flour
½ teaspoon baking powder
1 grated onion
½ teaspoon salt
Make a batter with all ingredients.
Drop mixture in spoonfuls onto a hot buttered pan.
Cook for three minutes on each side.
Using this item
Te Ara - The Encyclopedia of New Zealand
Photograph by Leanne Tamaki
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