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Paua steaks :
Place the paua in the freezer for 1 hr then remove from the shell, remove the tooth at one end and all the stomach sack etc.
Marinate the paua in lime oil, lime, garlic and herbs for at least 1 hr.
Coat paua in seasoned flour & shallow fry at med hot heat for 1 min each side.
Par cook the kumara in boiling water (firm but easy to slide a knife into) rub off the skin, cut into wedges, dry. Deep fry at med heat, until dark golden and crisp, season.
Place eggs, mustard, parsley, 1/2 limejuice and garlic in a blender and blend until smooth. Gentle pour in the oil while blending. Season, check acidity and add more lime if needed.
Serve paua and kumara chips with a small herb salad dressed with olive oil & balsamic and a ramekin of aioli plus fresh limes.
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