Seafood fare with a fusion twist

I love seafood especially fresh seafood. This is one of the few things I missed much about Singapore/Malaysia. I could easily testifed that Sabah has the best seafood. Think my cousin Fen + cousin in law Perry will be so proud now. Over here , it's quite expensive to have fresh prawn, the closest you'll get is frozen king prawn (note: king prawn = medium size prawn back home) pack in a 250gm packaging in supermarket. If you're lucky, you may get headless fresh prawn in the seafood counter. One would wonder, Britain is surrounded by oceans, North Sea to the East, and Atlantic ocean to the West, there should be abundance of seafood and should be cheap as well. I think the reason of the high price is that labor cost that gone into de-shelling them, removing head, skin and bone from fishes and etc. Some may disagree with me , claiming that declining fish stocks and ethical fishing method may be the real reason. So everything came with headless, boneless or some even skinless. No wonder the westerners are traumatised by the ''Fish Head'' curry we had for that matter :-).
So what to cook(scratching my head tho)? One is craving for some seafood fare. Checklist: Still some ''frozen'' king prawns and scallops left in the fridge. The first instant thought was fried seafood guotiau(thick rice noodle) but no time to run down to Chinese store to get it. In time of emergency like this, pasta always come handy. Down to pasta fusilli then....decided....full stop.
My chives herby planted in my garden make good frying companion especially for noodle, well no harm throwing in for my fried dish.... :-) .... for me if it's fresh, everything also can lah....
So does Italian pasta blend in well with Malaysian "goreng" (in Malay means fry) style....fusion indeed with a twist.

Fried seafood fusilli ala Malaysian
Ingredients

• 120gm of pasta fusilli
• 2 pieces of garlic, chopped
• 1 medium onion, sliced
• 1 cili padi (small spicy chilli)
• 2-3 cabbage leaves sliced thinkly into strip
  
• 1 tbsp tomato ketchup
• 2 tsp dark soya sauce
• 1 tbsp light soya sauce
• 1 bunch of chives ( can use Chinese chives, mine is the herby chives)
• 150 gm prawn
• 6 scallops
• 3 small squid, cut into rings
  
• 2 tsp shaoxing wine( I like to use wine when cooking)
  
• 1 egg
• 1-2tbsp vegetable oil and 1/2(half) tsp sesame oil
  

1. Boil the fusilli in a pot until al-dante. Takes about 10-15mins. Drained.
2. In a pan/wok, high fire, pour in the oil ,stir fry the garlic, onion, chilli until fragrant.
3. Add in prawn, squid, scallop and stir fry for 2 mins, add in egg then cabbage + pasta and stir fry again for 2 mins.
4. Stir in all the seasoning-1st shaoxing wine, follow by light soya sauce, tomato ketchup then dark soya sauce. Stir fry again for 2mins.
5. Add in the chives and off the cooker, mix well......ready to serve in a nice plate.

It's so tasty...... brrrrrrp..........
By the way that's my Sunday lunch ;-)