1. Divide seaweed and fried egg skin into 6 portions each.
2. Mix Ingredients B and divide the mixture into 6 portions.
3. Spread a layer of the fish mixture onto a piece of fried egg skin, and cover the top with a piece of seaweed.
4. Place crab stick and asparagus onto seaweed, and roll it up.
5. Arrange the rolls into a steamer and steam for 10 minutes.
6. Remove and coat the steamed rolls with batter. Deep-fry in hot oil until golden brown.
7. Remove, cut into pieces and serve.