Shaved paua on a watercress salad

It is primo to eat a paua whole - wrap it in clingfilm, bash with a rolling pin to tenderise, dust with flour and finely grated parmesan cheese and then and pop it onto the barbecue. Serve with lemon wedges and crusty bread - divine. However, this rustic Kiwi way of presenting paua is not always realistic. Known as abalone to the rest of the world, this delectable bivalve can be sampled by shaving a semi-thawed specimen into the finest slices.

Ingredients

1 packet	Watercress (Main)
1 packet	Snow peas, blanched and sliced
4 servings	Pea shoots
1	Nashi pear, alternatively use red-skinned apples or pears
1	Lemon, juiced
1 dash	Avocado oil
1 to fry	Vegetable oil
2 cloves	Garlic, slivered
1 serving	Fresh ginger
1 splash	Soy sauce
2	Paua, sliced
1 to taste	Salt & freshly ground pepper

Directions

1. Make a salad base with picked-over watercress, blanched and sliced snowpeas and snow pea shoots.
2. Add something crisp, such as nashi or fresh red-skinned apples or pears cut into segments and dressed with lemon juice to stop them discolouring. Dress with avocado oil.
3. Heat vegetable oil in a pan or wok and drop in shredded fresh ginger and garlic slivers.
4. Throw in the paua slices and toss for a minute, on a high heat.
5. Splash in light soy sauce and fresh lemon juice. Season with salt and pepper. Remove from the heat.
6. Mound the salad base onto an entree plate and spoon over the warm paua mix. Serve immediately.