Deviled Paua

Course : Seafoods
Serves: 4
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2 medium paua (abalone)
1/4 cup oil
1 tablespoon chopped green pepper
1 tablespoon chopped onion
1 clove garlic -- crushed
1/2 cup dry white wine
1/4 cup tomato sauce
1 medium tomato -- skinned and chopped
1 dash cayenne pepper -- or 1/4 cup dry mustard
4 teaspoons cornflour
2 tablespoons water
1 teaspoon Salt

Preparation / Directions:

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.


Nutritional Information:

617 Calories (kcal); 55g Total Fat; (88% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 389mg Sodium

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