Paua bites

Tam West

Ingredients

1	Garlic clove
1 knob	Fresh ginger, a small one, peeled
3 small	Dried chillies, red ones, or 1 fresh red chilli
3	Kaffir lime leaves, finely chopped, use up to 5 leaves according to taste
1 tsp	Sea salt flakes
½ tsp	Ground cumin
120 g	Gurnard, chopped (Main)
1	Spring onion, chopped
1 handful	Chopped fresh coriander, or parsley
1 Tbsp	Palm sugar, grated
1 Tbsp	Fish sauce
2	Lemons, 1 zested and juiced, the other cut into wedges to serve
200 g	Paua, minced (Main)
3 Tbsp	Rice flour, or use chickpea flour
1 drizzle	Oil, to fry

Directions

1. In the mortar and pestle grind garlic, small piece peeled ginger, 3 small dried red (or 1 fresh) chillies, 3-5 finely chopped kaffir lime leaves, sea salt flakes and ground cumin to form a smooth paste.
2. Add paste to food processor with chopped gurnard, spring onion, chopped coriander or parsley, grated palm sugar, fish sauce and the zest of 1 lemon. Blitz to form a chunky paste.
3. Add minced paua and blitz to incorporate into paste. Remove to a bowl, fold in rice or chickpea flour, juice of 1 lemon and fresh black pepper.
4. Fry large teaspoonfuls of the mix in hot oil until they colour all over. Drain, season with sea salt flakes and serve with lemon wedges.

More of Warren's black dishes

• Sticky black barbecue sauce
• Karma Cola chocolate cake
• Black bean tapenade