Blue Shell Paua with Dipping Sauces

, from Issue #22. September, 2015
Photography by Nick Tresidder.
Blue Shell Paua with Dipping Sauces

If you're lucky enough to have a handful, or two, of blue shell paua then we have the recipe for you. These dipping sauces are the perfect accompaniment. 



6 x 75-80 mm farmed paua (abalone)

Wasabi drizzle
125 grams crème fraîche
2-3 teaspoons wasabi paste
1 clove garlic, crushed
1-2 tablespoons lemon juice
sea salt and freshly ground pepper

Basil and chilli dressing
1/3 cup shredded basil leaves
1/2 cup olive oil
1 tablespoon mirin
2 tablespoons lemon juice
pinch of chilli flakes
1 clove garlic, crushed
sea salt and freshly ground pepper

Sesame and soy
2 tablespoons sweet chilli sauce
2 tablespoons soy sauce
2 teaspoons rice vinegar
2 teaspoons sesame oil
2 cloves garlic, crushed
1 teaspoon sugar


Paua: Run a teaspoon around the inside of the shell to cut through the muscle. Trim off the stomach sac and the teeth from the paua mouth. Discard.

Wash the shells ready for serving the cooked paua.

Place one paua in a clean tea towel and give it one light bang with a rolling pin to tenderize it. Don’t hit too hard or the paua will tear and break in two. Repeat with the other five.

Heat a sauté pan or barbecue until very hot. Brush the paua with olive oil and season. Sear 20-30 seconds each side then add a good squeeze of lemon juice. Remove to a plate and rest for a couple of minutes. Slice thinly and pile back into the reserved shells.

Wasabi drizzle: Whisk together in a small bowl, cover and refrigerate.

Basil and chilli: Place the ingredients in a food processor and blend until smooth.

Sesame and soy: Whisk together in a small bowl to dissolve the sugar.

To serve: Place the dipping sauces in small serving bowls and place on a platter with the paua.