asian fusion explosion

Merriam Webster dictionary describes fusion cuisine as "food prepared by using the techniques and ingredients of two or more ethnic or regional cuisines".

i love fusion cuisine especially asian-fusion and going by that definition, just about everything i cook or eat at home is fusion!  (except one or two. maybe.)  and it never occured to me when i was growing up in the Philippines that i was practically raised on fusion food!

Filipino food is a flavorful combination of Chinese, Malay, Spanish, Thai, Indonesian and a little bit of American cuisine.  its an amalgamation of the different cultures that sat down at our tables and contributed to a diverse and vibrant palate. 

as a nod to my north, i made scallops and prawns in tarragon and lime with spaghetti topped with spring onions (quite a mouthful, literally!) the other day and it was an explosion of flavors!  we wanted something light and this fits the bill.  perfect if you're staying in for a hot and humid summer night :)

here's how you make them (easy, i promise!);

ingredients:

cook spaghetti pasta for two in salted boiling water and set aside

a handful of prawns, peeled and cleaned

6-8 scallops

a tablespoon of butter

a tablespoon of tarragon

juice of one lime

salt and pepper

a sprig of spring onions (to serve)

procedure:

(1) heat butter in a wok (or pan) over moderate heat.

(2) season prawns and scallops (make sure they are dry) with salt and pepper

(3) saute scallops and prawns (about 3-4 minutes). stir in lime juice and tarragon.

(4) toss pasta in and season (according to your taste).

(5) serve while hot and garnish with chopped spring onions on top.

remember:  feel free to add in or subtract from the ingredients featured here.  for my vegetarian friends, you can substitute prawns and scallops with shiitake mushrooms (always a yummy alternative).  after all, it is FUSION cuisine :) experiment and enjoy!