Paua fritters

http://www.maangchi.com/recipe/paua-fritters
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http://www.maangchi.com/blog/gapshida-rotorua

Paua fritters
Ingredients (for 4 servings):

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
Directions:

Put all the ingredients except for the vegetable oil into a large bowl. Combine well.
Heat up a fry pan and add olive oil.
When the oil is hot, place 2-3 tbs amounts of the paua mixture in the pan. Press down a little, keeping them in a round shape. Cook for about 5 minutes per side at medium heat.

Place cooked paua fritters on absorbant paper and keep warm while finishing the remaining fritters.

Taro chips
Ingredients (2-4 servings):

1 cup's worth of taro, peeled, washed, pat dried, and sliced thinly

Directions:

Shallow fry the slices in vegetable oil until they are lightly browned and crisp.
Place on a paper towel to drain.
Serve with pauafritters and tofu and dill cream.

Tofu and dill cream sauce
This is a very creamy yet light sauce/cream that is nice with both paua and taro chips.
Ingredients (for 4 servings):

1 package of soft tofu (a little more than 1 cup)
1 tbs chopped dill leaves
1 clove of garlic
juice of ½ lemon
½ ts white pepper
1ts salt
1 tbs olive oil
Directions:

Place all ingredients in a food processor. Process until the dill is well combined with tofu.