Blue Shell Paua with Dipping Sauces
Photography by Nick Tresidder.
If you're lucky enough to have a handful, or two, of blue shell paua then we have the recipe for you. These dipping sauces are the perfect accompaniment.
INGREDIENTS
6 x 75-80 mm farmed paua (abalone)
Wasabi drizzle
125 grams crème fraîche
2-3 teaspoons wasabi paste
1 clove garlic, crushed
1-2 tablespoons lemon juice
sea salt and freshly ground pepper
Basil and chilli dressing
1/3 cup shredded basil leaves
1/2 cup olive oil
1 tablespoon mirin
2 tablespoons lemon juice
pinch of chilli flakes
1 clove garlic, crushed
sea salt and freshly ground pepper
Sesame and soy
2 tablespoons sweet chilli sauce
2 tablespoons soy sauce
2 teaspoons rice vinegar
2 teaspoons sesame oil
2 cloves garlic, crushed
1 teaspoon sugar
METHOD
Paua: Run a teaspoon around the inside of the shell to cut through the muscle. Trim off the stomach sac and the teeth from the paua mouth. Discard.
Wash the shells ready for serving the cooked paua.
Place one paua in a clean tea towel and give it one light bang with a rolling pin to tenderize it. Don’t hit too hard or the paua will tear and break in two. Repeat with the other five.
Heat a sauté pan or barbecue until very hot. Brush the paua with olive oil and season. Sear 20-30 seconds each side then add a good squeeze of lemon juice. Remove to a plate and rest for a couple of minutes. Slice thinly and pile back into the reserved shells.
Wasabi drizzle: Whisk together in a small bowl, cover and refrigerate.
Basil and chilli: Place the ingredients in a food processor and blend until smooth.
Sesame and soy: Whisk together in a small bowl to dissolve the sugar.
To serve: Place the dipping sauces in small serving bowls and place on a platter with the paua.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.