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