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Associate.com - Share Your Recipe!

Recipe Name: Asparagus Sheaves Kambu Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
Fish Paste:
1 Pound(s) Ling cod or other firm white
fish
1 Tablespoon(s) Light soy sauce
1 Tablespoon(s) Dry Sherry
1 Teaspoon(s) Fresh ginger
1/2 Cup(s) Sliced scallions
2 Egg whites
4 Tablespoon(s) Cornstarch
Asparagus:
2 Cup(s) Vegetable oil
1 Pound(s) Asparagus
1 Cup(s) Fish paste
4 Teaspoon(s) Thai-style chile paste', Thai-style chile paste'
Directions:
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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 542
Calories From Fat: 489
Total Fat: 55.3g
Cholesterol: 8.9mg
Sodium: 256.5mg
Potassium: 181.5mg
Carbohydrates: 5.8g
Fiber: <1g
Sugar: <1g
Protein: 7.1g


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