• Groenz

Tempura Battered Paua (Abalone) with Tartare Sauce

Updated: Sep 24

Tempura Batter 

1 egg 

200ml iced water                                     

1 cup flour plain                                   

1 large paua                                             

50g Frenchmaid Tartare Sauce       

Salt & Pepper to taste

Fennel for garnishing



Whisk the egg and iced water together. Sieve the flour into a separate bowl, then gradually whisk into the egg and water mixture. Season with salt and pepper and put aside until needed, keep cold.

Preheat your deep fryer to 180 degrees Celsius.  Thinly slice the paua, then dip each slice into the batter.  Fry until crisp, let drain and season with salt and pepper.

Arrange on your platter with Frenchmaid Tartare Sauce sprigs of fennel and sliced lemon then serve. 


Groenz Ltd

New Zealand

131 Gracefield Road, Lower Hutt, Wellington 5010

PO Box 38293, Wellington Mail Centre

+64 4 568 2687

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20 Distribution Street, Larapinta, Queensland 4110

PO Box 103, Browns Plains BC QLD 4118

+61 7 3393 5562

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