Description[]
Variation: To reduce calories, cook the sheaves in boiling clarified chicken or fish stock. You could also use green beans, or bell peppers cut into thin strips lengthwise.
Ingredients[]
Fish Paste[]
- 1 lb ling cod or other firm white fish
- 1 tbsp light soy sauce
- 1 tbsp dry sherry
- 1 tsp fresh ginger
- ½ cup sliced scallions
- 2 egg whites
- 4 tbsp cornstarch
Asparagus[]
- 2 cups vegetable oil
- 1 lb asparagus
- 1 cup fish paste
- 4 tsp Thai-style chile paste
Directions[]
Fish Paste[]
- Place all ingredients in a blender or food processor and reduce to a paste.
- It should have the consistency of cookie dough. If it is not dry enough, add more cornstarch.
Asparagus[]
- Heat the oil to medium in a wok or other deep, heavy vessel.
- Take 3 or 4 asparagus spears in one hand and about 2 or 3 tablespoons of fish paste in the other.
- Wrap the fish paste around the middle of the sheave to bind it together.
- Drop it into the hot oil and deep fry for about 3 minutes, or until the fish paste is set and just beginning to brown.
- Remove and drain.
- Repeat, cooking three or four sheaves at a time.
- Combine the remaining fish sauce and chile paste and drizzle over the cooked sheaves.