Ingredients:

  • 175 g Fresh Paua (Abalone), cleaned and finely minced
  • 60 g (1/2 cup) All-Purpose (Plain) Flour, sifted
  • 1 tsp Baking Powder
  • 1 tbsp Cornflour (Corn Starch)
  • 1 large Egg, lightly whisked
  • 60 ml (1/4 cup) Full-fat Milk or chilled Soda Water
  • 2 stalks Spring Onions (Scallions), green part only, finely sliced
  • 1 tsp Fresh Ginger, peeled and finely grated
  • 1/2 small Red Chili, deseeded and finely minced (optional)
  • 1/2 tsp Lemon Zest
  • Fine Sea Salt, to taste
  • Pinch White Pepper, to taste
  • 240 ml (1 cup) Neutral Cooking Oil (for frying)
  • 120 g (1/2 cup) Quality Mayonnaise
  • 1 tbsp Fresh Lime Juice
  • 1/2 tsp Lime Zest
  • 1 small Garlic Clove, finely minced
  • Pinch of Salt (for Aioli)

Instructions:

  1. Prepare the Paua: Clean the abalone thoroughly. Either pound it with a meat mallet until tenderized and then finely dice, or pulse quickly in a food processor until minced but not pureed.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornflour, baking powder, salt, and white pepper.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the egg, milk (or soda water), and lemon zest until smooth.
  4. Fold the Batter: Pour the wet mixture into the dry ingredients. Whisk only until just combined. Avoid overmixing to prevent the fritters from becoming tough.
  5. Add Paua and Aromatics: Gently fold in the minced paua, spring onions, grated ginger, and chilli (if using).
  6. Rest the Batter: Cover the bowl and refrigerate the batter for a minimum of 30 minutes to allow the flour to hydrate for maximum crispness.
  7. Prepare the Aioli: While the batter rests, combine the mayonnaise, lime juice, zest, minced garlic, and salt in a small bowl. Stir well and refrigerate until serving.
  8. Heat the Oil: Pour the neutral oil into a heavy-bottomed frying pan to a depth of about 1 cm. Heat the oil over medium-high heat until it reaches exactly 175°C (350°F). Use a deep-fry thermometer.
  9. Fry in Batches: Using two dessert spoons, scoop about 1.5 tablespoons of batter per fritter and carefully drop the mixture into the hot oil, ensuring you do not overcrowd the pan. Work in batches of 3 or 4.
  10. Cook and Turn: Cook for 3–4 minutes per side until the fritters are deeply golden brown and crispy.
  11. Drain and Season: Remove the fritters with a slotted spoon and place them immediately onto a wire rack (not directly onto paper towels) to drain excess oil. Immediately sprinkle lightly with fine sea salt.
  12. Serve: Serve the Crispy Paua Fritters hot, straight from the pan, alongside the chilled Zesty Lime Aioli.