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Asparagus sheaves kambu
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| Artist: |
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| Categories: |
Asian, Asparagus, Chinese, Ethnic, Side-dishes, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| | Fish paste: | | 1
| lbs | Ling cod or other firm white | | 1
| tbsp | Light soy sauce | | 1
| tbsp | Dry sherry | | 1
| tsp | Fresh ginger | | 1/2
| cup | Sliced scallions | | 2
| | Egg whites | | 4
| tbsp | Cornstarch | | | Asparagus: | | 2
| cup | Vegetable oil | | 1
| lbs | Asparagus | | 1
| cup | Fish paste | | 4
| tsp | Thai-style chile paste' |
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Procedures:
| 1 | Fish paste: place all ingredients in a blender or food processor and reduce to a paste. | | 2 | Add more cornstarch. | | 3 | Asparagus: heat the oil to medium in a wok or other deep, heavy vessel. | | 4 | Take 3 or 4 asparagus spears in one hand and about 2 or 3 tablespoons of fish paste in the other. | | 5 | Wrap the fish paste around the middle of the sheave to bind it together. | | 6 | 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. | | 7 | Remove and drain. | | 8 | Cooking three or four sheaves at a time. | | 9 | Combine the remaining fish sauce and chile paste and drizzle over the cooked sheaves. | | 10 | Variation: to reduce calories, cook the sheaves in boiling clarified chicke or fish stock. | | 11 | You could also use green beans, or bell peppers cut into th strips lengthwise. |
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