| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Vegetables |
Thai |
Side, Dishes |
8 |
Servings |
INGREDIENTS
|
|
Fish Paste: |
| 1 |
lb |
Ling cod or other firm white |
|
|
Fish |
| 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' |
INSTRUCTIONS
Fish Paste: Place all ingredients in a blender or food processor and reduce
to a paste. It should have the consistency of cookie dough. If it is not
dry enough, 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. Repeat, 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
chicken or fish stock. You could also use green beans, or bell peppers cut
into thin strips lengthwise.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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