Story: Seafood

Pāua meat (2nd of 3)

Pāua meat

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.

Pāua patties

450 g minced pāua
1 egg
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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How to cite this page:

Maggy Wassilieff, 'Seafood - Favourite Kiwi fare', Te Ara - the Encyclopedia of New Zealand, (accessed 6 February 2023)

Story by Maggy Wassilieff, published 12 Jun 2006