Back to Recipe Menu

Chilli paua

Method

  • Prepare the paua by prizing them from the shell using your thumb. Remove the ring of gut and push out the two small red-cased teeth at the pointy end. Then lightly pound with a meat mallet, if need be, and finely slice.
  • Toss the paua with the soy, mirin and sake in a large bowl. Then add the garlic, ginger, chillies, spring onions and coriander. Toss well and set aside for up to 20 mins.
  • When ready, heat a wok (or large non-stick pan) with a little sesame oil and the fish stock, and quickly saute the paua. Then serve on a bed of steamed rice or toss with bitter salad leaves for a salad.
  • nb. Be careful not to over cook the paua, as it will become tough.

Ingredients

  • 3-4 paua (or abalone)
  • 2-3 tbsp soy sauce
  • 2-3 tbsp mirin (Japanese rice wine)
  • 2-3 tbsp sake
  • 2 garlic cloves, crushed
  • 1 cm piece ginger, grated
  • 4 green chillies, finely chopped
  • 2-3 spring (green) onions, finely chopped
  • 1 bunch coriander, finely chopped
  • sesame oil
  • 200 ml fish stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm