Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Fish paste:
1 lb Ling cod or other firm white
1 tb Light soy sauce
1 tb Dry sherry
1 ts Fresh ginger
1/2 c Sliced scallions
2 Egg whites
4 tb Cornstarch
Asparagus:
2 c Vegetable oil
1 lb Asparagus
1 c Fish paste
4 ts Thai-style chile paste'

Fish Paste: Place all ingredients in a blender or food processor and
reduce to a paste. 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. cooking three or four
sheaves at a time. Combine the remaining fish sauce and chile paste
and drizzle over the cooked sheaves.

Variation: To reduce calories, cook the sheaves in boiling clarified
chicke or fish stock. You could also use green beans, or bell
peppers cut into th strips lengthwise.

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