Tenderise and slice paua into 2cm long thin slithers
Melt 1T butter in a large frypan over medium to high heat. Add paua and sear until lightly golden.
Remove and put in a separate bowl.
Reduce the heat. Add 1T butter add garlic, ginger and chilli and cook through
Add coconut cream and deglaze pan
Reintroduce paua and mix together
Add zest and both juices
Leave to simmer on medium heat and reduce by half
Adjust seasoning if required
Garnish with chilli and chopped parsley
