Ingredients
– 1/2 Onion, diced
– Tbspn Garlic minced
– 300mls Cream
– 125g Paua meat
– Tbspn Butter
Method
1. Heat up the pan
2. When super hot, add oil in
3. When the pan is smoking, then add diced/sliced/minced paua meat and fry off quickly (seconds 10-20) using a wooden spoon, stirring and moving to fry meat evenly
4. Remove all meat from pan then add diced onions and garlic with nob of butter, sauté off (cook without colour) for a minute to soften onion mixture
5. Season gently with salt and NYC pepper, then add cream
6. Once cream is bubbling, Add meat back to the pan and cook ‘til right consistency. The key is to not overcook the paua because it’s delicate, so speed and care is required.
7. Once it’s reduced to a thickish consistency, remove from heat. This process should not take more than 1-2 mins, depending on volume of paua
8. Sit and rest for 5 minutes then serve in bowl with fried bread to soak up the goodness
