Paua, the prized abalone found along New Zealand's coast, is thinly sliced and cured in a spiced vinegar brine. Its naturally firm texture softens with the right cut and curing time, making it a distinctive addition to a snack spread.
Cut the cleaned abalone into thin slices, against the grain of the muscle fibres.
Mix the vinegar, water and salt, then add the garlic, bay leaves and whole peppercorns.
Pack the sliced abalone into a clean jar and pour the brine over until fully covered.
Chill the jar for 90 minutes, giving it a shake once, before serving.
Slice the paua against the muscle fibres, or the toughness will not soften even with curing. Shake the jar once a day while it chills, so the brine reaches every piece evenly. Allergens: contains shellfish.
Deniz kulağı bulamadığım için yerine kalamar kullandım, doku olarak birebir aynı olmasa da sirkeli salamura gayet iyi işledi, 90 dakikalık bekleme kalamarı da yeterince yumuşattı ve tadı çok iyiydi.
Kalamar gerçekten mantıklı bir alternatif, dokusu paua'ya en yakın deniz ürünlerinden biri. Bir dahaki sefere bekleme süresini 60 dakikaya indirmeniz yeterli olabilir, kalamar daha hızlı yumuşuyor.
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