Asparagus Sheaves Kambu

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.

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

Fish Paste

 * 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

 * 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.