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Makes 8 butties
For the paua, take a sharp knife and slice the Paua into as thin a slithers as possible. Mix the minced garlic through the Paua.
Peel the onion and cut into long thin strips.
Mince the chili into a very fine dice.
Depending on how hot you like it, use as little or as many of the seeds as desired.
Finally roughly chop the coriander leaves.
Firstly butter your bread. 16 slices for 8 butties. Its best to cook the paua sauté in two batches.
Now heat up your skillet, sauté pan or flat top BBQ. Once hot, add a little oil and then your onions, sauté until golden then add the paua & season with salt and pepper.
Cook the paua for no longer than a couple of minutes, turning after it starts to caramelize.
Sprinkle the chilli and coriander over the paua, mix through, add a couple of tablespoons of butter and a squeeze of lemon juice to finish. Cook for another 30 seconds, then remove the paua from the pan.
Lay out 8 pieces of bread and divide the paua onto each piece.
Finally add half a handful of rocket to each buttie and top with the last slices of buttered bread.
Consume with abandon.
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