Asparagus Sheaves Kambu Recipe

• 1 lb ling cod or possibly other hard white fish
• 1 Tbsp. light soy sauce
• 1 Tbsp. dry sherry
• 1 tsp fresh ginger
• 1/2 c. sliced scallions
• 2 x egg whites
• 4 Tbsp. cornstarch
• 2 c. vegetable oil
• 1 lb asparagus
• 1 c. fish paste
• 4 tsp Thai-style chile paste'

1. Fish Paste:Place all ingredients in a blender or possibly food processor and reduce to a paste.
2. It should have the consistency of cookie dough.
3. If it is not dry sufficient,add in more cornstarch.
4. Asparagus:Heat the oil to medium in a wok or possibly other deep, heavy vessel.
5. Take 3 or possibly 4 asparagus spears in one hand and about 2 or possibly 3 Tbsp.
6. of fish paste in the other.
7. Wrap the fish paste around the middle of the sheave to bind it together.
8. Drop it into the warm oil and deep fry for about 3 min, or possibly till the fish paste is set and just beginning to brown.
9. Remove and drain.
10. Repeat,cooking three or possibly four sheaves at a time.
11. Combine the remaining fish sauce and chile paste and drizzle over the cooked sheaves.
12. Variation: To reduce calories, cook the sheaves in boiling clarified chickenor fish stock.
13. You could also use green beans, or possibly bell peppers cut into thinstrips lengthwise.
14. NOTES: If you do not wantto make your own fish paste, you can buy it from anyChinese supermarket or possibly fishmonger.
15. It is important which the chile pastehave sufficient sugar content to taste.
16. Thai style is good.
17. Heat scale: Mild

ling cod, soy sauce, sherry, ginger, scallions, egg whites, cornstarch, vegetable oil, asparagus, fish paste

Taken from cookeatshare.com/recipes/asparagus-sheaves-kambu-71028 (may not work)