Paua Fritters

Chef Steve Roberts shared this fabulous paua recipe in his recent ‘Stunning NZ Seafood’ class at the Seafood School.  You can purchase minced paua at the Auckland Fish Market (if no snorkellers in the family….)

Makes:  12 fritters (approx.)  Chef:  Steve Roberts

Fritter batter base mix
3 large eggs
⅓ cup self-raising flour
2 tbsp milk (if required)

Method
1. Whisk the eggs and flour together in a large mixing bowl until smooth. If the batter is too thick, add a splash of milk. The consistency should be similar to a thick syrup.
2. Refrigerate until required.

Paua fritter mix
400gm minced paua
¼ cup red onion, finely diced
1 lemon, zested and juiced
¼ cup basil Leaves, rough chopped
¼ cup coriander, rough chopped
1 tbsp sweet chilli sauce
Salt and fresh black pepper
250ml fritter batter base mix, as above

To Serve
4 slices of buttered brown bread
¼ iceberg lettuce, shredded
150ml of your favourite mayonnaise

Method:
1. In a mixing bowl, add the red onion, zest of the lemon, 1 tablespoon of lemon juice, basil leaves, coriander, and sweet chilli sauce to the paua meat and season with salt and fresh ground pepper, gently mix to combine.
2. Gently fold through the measured fritter batter.
3. Cook off a little of the fritter mix and check the consistency and seasoning and adjust as required.
4. Heat a pan or flat plate on your barbecue to a medium heat. Add a little cooking oil to the surface then spoon out small amounts of fritter batter.
5. Cook for a couple of minutes on each side until golden in colour and cooked through.
6. Place on a platter, squeeze over lemon juice and serve in buttered brown bread with mayonnaise and shredded lettuce.

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