Project Description

Dried Paua



New Zealand Abalone or Blackfoot Paua (Haliotis iris) is unique to New Zealand and has a rocky shell with a stunning multi- coloured interior featuring blue and green hues. The flesh is white with a black covering and is prized for its tenderness and umami flavour. The abalone is hand harvested sustainably by a team of experienced divers from New Zealand’s pristine southern coast line of a rare quality, taste and purity.
Paua not only tastes great, but also an excellent source of many vital nutrients. In Asian cultures, abalone has long been appreciated for its health benefits, including healthy eyes and skin.

Paua is low in fat and a good source of omega 3, iodine and phosphorous. Omega 3 contains anti-inflammatory properties which can reduce the risk of heart disease and arthritis symptoms and are believed to reduce the risk of developing cancers. Iodine is an essential mineral for the healthy function of the thyroid gland which regulates healthy body development, in particular the central nervous system. Phosphorous helps protect the blood’s transports energy. It is a good source of essential minerals and vitamins.





Cooking tips:
You can braise, grill or sauté dried abalone, but you must first soak and simmer it.
Soak the dried abalone in cold water for 24 hours. The next day, clean and brush thoroughly and cook the abalone in boiling water for 15 minutes. Turn off the heat and cover the pot and let stand for a few hours until the water is cool.


Recipes 料理方法


黑金鲍 1 个
鲍汁 3汤匙 蒸鲍鱼用
料酒 1/2 茶匙
白胡椒 1 撮
水 5 杯
料酒 1 茶匙
鲍汁 5汤匙
番茄酱 2 汤匙
生抽 1/2 茶匙
蚝油 1 汤匙
盐 1/8 茶匙
白胡椒 1撮
风车淀粉 2 汤匙
水 4 汤匙
油 1/2 汤匙
西兰花 5朵 烫熟
煮熟泰国米饭 200 克