Yield: 4 Servings
1. Remove the paua from it's shell with a sharp knife. Cut away the pewa or soft part of the paua (this may be used for soup). Press out the two teeth from the mouth.
2. Dice the paua and the onion. 3. Fry the onion in butter until it is cooked and then add the diced paua.
4. Cover with two cups boiling water and simmer gently until it is cooked.
5. Mix salt and flour with a little water to make a smooth paste and then thicken. Serves 4
SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini