Paua fritters, taro chips, and soft tofu dill cream sauce

Paua fritters, taro chips, and soft tofu dill cream sauce

Hello everybody, I’m so excited to introduce you to these 3 easy recipes that I learned from Mere Marshall in Rotorua, New Zealand!

It was great to visit her because I had been looking forward to meeting her. If you want to know why I think she’s such an inspiring person, please check out her fan page on my website. She invited all her family members and friends over for a big party on the day we filmed. We had a great time!

Abalone is known as paua to the Maoris. Paua, which is found off the coasts of New Zealand, is dark green and looks a lot different from the abalone that we see outside of New Zealand. But it tasted exactly like the abalone we all know. The inside of a paua shell looks like colorful jewels. I had paua fritters twice in New Zealand during my visit to Jamie Frater’s house in Wellington and Mere’s house in Rotorua.


  • 2 cups minced paua (abalone)
  • 1 sliced bread, processed into crumbs
  • 2 tbs flour
  • ¼ ts baking powder
  • 1 egg
  • 1 ts salt, and ground black pepper to taste
  • 1 ts of thyme leaves
  • ¼ cup chopped shallots
  • 1 ½ tbs milk
  • Olive oil for frying
Read the whole recipe on Maangchi