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
milk
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
This item has been provided for private study purposes (such as school projects, family and local history research) and any published reproduction (print or electronic) may infringe copyright law. It is the responsibility of the user of any material to obtain clearance from the copyright holder.
Add new comment