Stir-fried paua with chilli and ginger

Masterchef NZ runners-up, Nikki and Jordan Shearer put together a beautiful dish using fresh paua

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Serves 2–4

There's nothing better than camping by the ocean. Our family has grown up around some of New Zealand’s best beaches and coastlines and there is nothing better than heading out to gather fresh kaimoana, especially paua. Paua are commonly found in shallow coastal waters along rocky shorelines in depths of one to 10 metres. New Zealand oceans can provide a beautiful bounty for us to enjoy. Just ensure that you are keeping to the restrictions for size and quantity.   


  • 2 fresh paua
  • 2 tsp cornflour
  • 2 Tbsp water
  • 2 Tbsp oyster sauce
  • 1 Tbsp mirin
  • 1 Tbsp sesame oil
  • 4 garlic cloves, finely diced
  • Thumb size ginger, diced
  • 2 red chillies, seeds removed, finely chopped
  • ½ cup edamame beans
  • 2 spring onions, sliced
  • 1 mango cheek, julienned


  1. To prepare the paua, lever paua flesh off shell, separating the foot from the membranes and guts. Push out the pauas teeth—you can feel them like small bones and they can easily be pushed out. The teeth are at the front end of the paua opposite the guts. Rinse in fresh water and slice as thinly as possible lengthways. Set aside and refrigerate until ready to use.
  2. Mix together cornflour, water, oyster sauce, and mirin (this can be mixed in a small container before you go camping so you don’t have to carry all of the ingredients).
  3. Heat sesame oil in a large frying pan or wok on your campfire or burner.
  4. On a high heat, stir-fry the garlic, ginger, and chilli for 30 seconds.
  5. Add the sliced paua and stir-fry for a further two minutes.
  6. Add edamame beans and cornflour mix and cook for a further 30 seconds to one minute.
  7. Remove from heat.
  8. Toss through spring onions and mango and serve.

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