Ingredients
| 2 pāua, tenderised | |
| 1 clove garlic | |
| 1 pinch chilli flakes | |
| 2 tablespoons finely chopped parsley | |
| zest of 1 lemon plus wedges to serve | |
| 2 tablespoons olive oil |
More often than not I cook seafood with a bare minimum of flavourings and these little skewers make for a perfect small snack. For ease of threading onto the skewers, it’s best to remove the skirt and set aside for another use.
Instructions
| 1. | Slice the pāua very thinly (you might find this easier if you put the shucked and tenderised pāua in the freezer for 30 minutes first) and put into a bowl. |
| 2. | Mash the garlic to a paste with a little sea salt using the side of your knife. |
| 3. | Mix with the chilli flakes, parsley, lemon zest and oil and put into a bowl with the pāua and mix well. |
| 4. | Marinate for 30 minutes then thread onto pre-soaked bamboo skewers. |
| 5. | Grill on a barbecue or in a pan over a high heat, cooking for 30 seconds on each side. |
| 6. | Serve with lemon wedges. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings
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