Description Edit

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 Edit

Fish Paste Edit

Asparagus Edit

Directions Edit

Fish Paste Edit

  1. Place all ingredients in a blender or food processor and reduce to a paste.
  2. It should have the consistency of cookie dough. If it is not dry enough, add more cornstarch.

Asparagus Edit

  1. Heat the oil to medium in a wok or other deep, heavy vessel.
  2. Take 3 or 4 asparagus spears in one hand and about 2 or 3 tablespoons of fish paste in the other.
  3. Wrap the fish paste around the middle of the sheave to bind it together.
  4. 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.
  5. Remove and drain.
  6. Repeat, cooking three or four sheaves at a time.
  7. Combine the remaining fish sauce and chile paste and drizzle over the cooked sheaves.

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