Creamed Paua
The classic Kiwi creamed paua – minced paua in a butter and cream sauce, piled onto hot buttered toast. The trick is taking it off the heat after two to three minutes, before it turns to rubber.
Servings Prep Time
4people 20minutes
Cook Time
10minutes
Servings Prep Time
4people 20minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Melt the butter in a heavy pan over a medium heat. Add the onion and cook gently for 5 minutes until soft and translucent but not coloured. Add the garlic for the last 30 seconds.
  2. Stir in the flour and cook for a minute, stirring, until it smells nutty rather than raw.
  3. Pour in the cream a little at a time, stirring constantly so it stays smooth. Let it come to a bare simmer and thicken.
  4. Add the minced paua and cook for 2 to 3 minutes, no longer. It is done as soon as it turns from translucent to opaque. Take the pan off the heat while you are still slightly unsure.
  5. Season with salt and plenty of black pepper, then stir through the parsley and a squeeze of lemon.
  6. Pile onto hot buttered toast and eat immediately.