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The accidental paua salad

Name: The accidental paua salad
Yield: 6
Ingredients: 2 Passionfruit, pulp reserved; 6 Paua, small, sac and teeth removed (Main); 1 Tbsp Palm sugar; 2 Tbsp Soy sauce, low salt; 1 Lime, juiced; 200 ml Olive oil; 1 Tbsp Fish sauce; 12 Tomatoes, vine ripened; 6 Pickled onions, sliced; 4 Agria potatoes, peeled, diced and roasted

for 6 people

NZ Herald

2	Passionfruit, pulp reserved
6	Paua, small, sac and teeth removed (Main)
1 Tbsp	Palm sugar
2 Tbsp	Soy sauce, low salt
1	Lime, juiced
200 ml	Olive oil
1 Tbsp	Fish sauce
12	Tomatoes, vine ripened
6	Pickled onions, sliced
4	Agria potatoes, peeled, diced and roasted

Open a snaplock bag, place the paua in the bag and flatten slightly with a cleaver or tenderiser.
In a mixing bowl, whisk together passionfruit, sugar, soy, lime juice, fish sauce and the olive oil. Marinate the paua in the dressing in the fridge for two hours.
Drain the dressing, reserve and pat dry the paua, then dip in rice flour. Heat a saute pan with a little butter and saute the paua for 3 minutes, then slice thinly.
On a platter, lay the slices of tomatoes and pickled onions together, scatter the paua and potato over this layer, spoon over the dressing and garnish with watercress leaves.