Kōrero: Seafood

Pāua meat (2 o 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
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.

All images & media in this story

Me pēnei te tohu i te whārangi:

Maggy Wassilieff, 'Seafood - Favourite Kiwi fare', Te Ara - the Encyclopedia of New Zealand, http://www.TeAra.govt.nz/mi/photograph/5106/paua-meat (accessed 17 October 2019)

Story by Maggy Wassilieff, published 12 Jun 2006