Creating Australian-Asian Fusion Sunomono
This Month's Film: Japanese Story
Cuisine: Australian-Asian Fusion
Usually when I make a Japanese meal, I start with a light sunomono appetizer. My favorite is thinly sliced cucumbers and bay shrimp with rice vinegar and a few drops of sesame oil. But since I'm going for an Australian-Asian Fusion effect, I'm hoping to find some crayfish and fresh spinach to prepare in the same way. If not crayfish, then mantis prawns, rock lobster, or something similar in the crustacean family.
Send me a pair of chopsticks. Click here for details.
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