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Chilli paua


  • 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.


  • 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.

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