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.

Te whakamahi i tēnei tūemi

Te Ara - The Encyclopedia of New Zealand
Photograph by Leanne Tamaki

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Ngā whakaahua me ngā rauemi katoa o tēnei kōrero

Te tuhi tohutoro mō tēnei 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 13 December 2019)

He kōrero nā Maggy Wassilieff, i tāngia i te 12 Jun 2006