Ingredients:-
3 paua, removed from their shells and cleaned (or approx 380–450g minced paua),
25g of butter,
1 tsp of olive oil,
1 small onion, finely diced,
3 cloves of garlic, minced,
1 1⁄2 cups of cream,
Salt and pepper to taste,
METHOD:-
If you choose to use whole paua, begin by ensuring the paua are thoroughly cleaned. Remove the teeth and stomach sac completely and rinse them thoroughly under cold running water.
To tenderize the whole paua, place them on a wooden chopping board, covering them with a tea towel to prevent slipping, and gently pound them on both sides with a meat tenderizer. Pay attention to the edges, which tend to be tougher.
If you prefer minced paua, chop them into smaller pieces and run them through a mincer or high-speed blender. Note that the consistency may differ when using a blender, and some paua may stick around the blade; using a meat mincer is recommended. For sliced paua, either leave them whole or cut them in half lengthwise, then thinly slice them (5 millimeters) using a sharp knife.
Heat the butter and olive oil in a frying pan over medium heat.
Add the diced onion and minced garlic and cook until they become softened without browning.
Incorporate the paua and sauté them, stirring and turning frequently to ensure even cooking. Depending on whether you’re using minced or sliced paua, this should take approximately 10 mins. Avoid over-browning; the goal is to cook them until they are tender to the bite.
Pour in the cream and bring it to a boil, then reduce the heat to low and let it simmer until it thickens slightly. This should only take a few mins.
Season the dish with salt and pepper to your taste and serve immediately!
Delicious with hot fried bread.