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.

NOTES: If you dont wantto make your own fish paste, you can buy it from any
Chinese supermarket or fishmonger. It is important that the chile paste
have enough sugar content to taste. Thai style is good. Heat scale: Mild

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