Paua fritters

45 minshere
Cooking method: Barbeque

Paua fritters

45 mins
Cooking method: Barbeque




  • 1kg shucked minced paua meat
  • 2 eggs
  • 2 tablespoons fish sauce (nam pia)
  • 1 large pinch of sugar
  • 5 kaffir lime leaves, shredded


  • 10 long red chillies, chopped and de-seeded
  • 1 large pinch of Maldon sea salt
  • 11 ⁄2 tablespoons galangal (fresh or frozen), chopped
  • 3 tablespoons lemongrass, chopped
  • 2 teaspoons kaffir lime zest, finely chopped
  • 1 tablespoon coriander root, scraped and chopped
  • 1 tablespoon red shallot or onion, chopped
  • 2 tablespoons garlic, chopped
  • 2 teaspoons shrimp paste (gapi)


  • 3 egg yolks
  • pinch of Maldon sea salt
  • pinch of cayenne
  • juice of 1 large lime
  • 1 tin light coconut cream

Seafood used

Cooking method

  1. Firstly, grind the paua meat a few times to create a smooth texture then beat through the other mince ingredients in a large mixing bowl, cover in cling film and set aside.
  2. In the food processor blend the paste ingredients until smooth - add a dash of water if necessary. Mix the paste through the mince mix. You now have a mix ready for the barbeque griddle.
  3. One heaped dessert spoon of mix makes a nice sized fritter, but adjust the size to your preference. While the barbeque is sizzling, someone needs to be inside making the sauce.
  4. Rinse out and dry the food processor, then pulse the yolks, salt, cayenne and lime juice. On the stove top, bring the coconut cream to the boil in a small saucepan. Then turn the food processor up to medium and pour in the coconut cream in a long slow stream. Taste and adjust seasoning accordingly, adding more liquid if necessary.
  5. Serve the fritters on a platter garnished with mesclun and red peppers or long red chillies. Present the sauce on the side or drizzle across the platter in diagonal lashings. This recipe serves 6 people.

Photo courtesy of Seafood New Zealand
Recipe courtesy of Seafood New Zealand