This recipe was created by Ginny Grant when invited to Homeland for the morning to play with pristine produce from Chatham Island Food Co. Here’s an approximate guide of what Ginny cooked that morning. She kept the flavorings light as she likes to let the flavour of the paua shine.
1-2 Whole Paua
1 Piece kombu
Handful of dried wood ear mushrooms
A couple of handfuls of shiitake mushrooms
Oil for frying
1 Bunch garlic stems (or use spring onions), cut into 5cm pieces
Couple of cloves garlic, minced
2-3 Anchovies, chopped
Fresh chilli and spring onion for garnishing
Shuck the paua and remove and discard the hua. Trim the frills and skirt if you wish. Very thinly slice the paua and set aside.
Put the kombu in a pan of water and bring up to a simmer (add any fish bones, cray shells etc if you have them) Add the wood ear mushrooms and simmer gently for 15-20 minutes. Then remove and slice thinly.
Remove the stems of the shiitake (add to the stock for extra flavour) and thinly slice the caps.
Combine the garlic, chilli flakes and anchovies in a small bowl.
Blanch the egg noodles for 1 minute ( if dried you may need to cook for a little longer), then drain and refresh in cold water.
Heat a frying pan or wok, add a little oil and add the mushrooms and garlic stems and fry for a few minutes, add the garlic, chilli anchovy mix and fry for a minute. Add the egg noodles and wood ear mushrooms and fry a little longer. Add enough of the kombu stock to make the dish a little wet, add soy sauce to season to your liking.
Put onto a serving platter.
In another pan quickly pan fry the paua with a little salt (no more than a minute), then put on top of the noodles and garnish with sliced chilli and sliced spring onions.
This recipe was created using our Chatham Island Whole In Shell Paua...