Deep-fried yellow bean paste (baa yir)
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Dried moong beans soaked in water for 30 minutes, and drained |
| 1 | tablespoon | Plain flour |
| 2 | teaspoons | Red curry paste |
| 1 | tablespoon | Light soy sauce |
| 1 | teaspoon | Sugar |
| 2 | Kaffir lime leaves rolled into a cigarette & finely sliced into slivers | |
| Oil; for deep-frying | ||
| 4 | tablespoons | Sugar |
| 6 | tablespoons | Rice vinegar |
| ½ | teaspoon | Salt |
Directions
THE SAUCE
In a mortar pound the drained moong beans to form a paste. Add the other ingredients in turn, stirring well. Pluck a small piece of the paste and form into a ball the size of a walnut. Do not mould too tightly. Deep-fry the balls until golden brown, drain and serve with the thick sweet sauce below.
THE SAUCE: Gently heat the three ingredients until the sugar dissolves. Allow to cool before serving.
Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias
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