Preparation:
To prepare Paua: Remove paua from shell. Remove gut and cut off foot and
thick
black outer edge on foot side. If the pharynx (red coloured, located in the
area of the mouth) is still attached, it is best removed.
Tenderise the meat by either beating on a flat surface with a meat
tenderiser,
or marinate with a crushed raw ripe kiwifruit for 1-2 hours.
Heat oil in a saucepan and saute onion, pepper and garlic.
Add paua, wine, tomato sauce, chopped tomato and carenne pepper/mustard.
Simmer 2-3 minutes.
Stir in cornflour and water mixed to a smooth paste. Simmer until thickened.
Season to taste with salt.
Serve with crusty bread and a green salad or vegetables. |
