One whole pāua per person
Drop fresh pāua in shells into boiling water for 1-2 minutes. Remove and immerse in cold water for several minutes. Shuck and clean.
Pat dry and season the top side with a liberal sprinkle of Crimpy’s Woodland Spice Rub.
Heat 2 tbsp rice bran oil over moderate hot heat until shimmering. Add 3 tbsp butter until foaming and fry pāua, topside down first, for 2-3 minutes per side.
Like a fillet steak, they are best medium rare.
Remove to chopping board and rest for five minutes. Slice thinly back into shell and serve.
Ideal accompaniments: wasabi mayonnaise, lime/lemon juice, sweet chilli sauce or crème frâiche.
Crimpy’s Woodland Spice Rub
1 tbsp pink salt
1 tbsp cracked pepper
1 tbsp dried rosemary
2 tsp garlic granules
2 tsp onion powder
1 tsp mustard powder
1 tsp smoked paprika
10 dried shitake mushrooms
Put all ingredients in a blender and process to a fine powder.
