Written by Kaitime
• 3 Tablespoon Toku Pickled Paua
• 1 Onion, diced
• 200mls Cream
• ½ cup Pipi meat dried or fresh
• 1 cup Paua, minced
• 1 Crayfish head, cooked
• 100g Butter
Melt butter and sauté the onions, then add the minced paua and continue to sauté for a further 5 minutes.
Add the pickled paua to help thicken dish.
Add the cream, pipi and reduce for 5 minutes. Check seasoning
Spoon into the crayfish head when ready, garnish with fresh herbs and lemon. Serve