Asparagus Sheaves Kambu

Ingredients
Fish Paste:
 * 1lb	ling cod or other firm white fish
 * 1tbl	light soy sauce
 * 1tbl	dry sherry
 * 1tsp	fresh ginger
 * 1/2cup-sliced scallions
 * 2x	egg whites
 * 4tbl	cornstarch
 * Asparagus:
 * 2cup	vegetable oil
 * 1lb	asparagus
 * 1cup	fish paste
 * 4tsp	Thai-style chile paste'

Directions

 * 1) Fish Paste: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.
 * 3)  Asparagus: Heat the oil to medium in a wok or other deep, heavy vessel.
 * 4) Take 3 or 4 asparagus spears in one hand and about 2 or 3 tablespoons of fish paste in the other.
 * 5) Wrap the fish paste around the middle of the sheave to bind it together.
 * 6) 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.
 * 7) 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.
 * 8) Variation: To reduce calories, cook the sheaves in boiling clarified chicken or fish stock.
 * 9) You could also use green beans, or bell peppers cut into thin strips lengthwise.