Baa yir (deep-fried yellow bean paste)

Yield: 3 Servings

Measure Ingredient
4 ounces Beans, moong, dried
1 tablespoon Flour, all-purpose
2 teaspoons Red curry paste
1 tablespoon Soy sauce, light
1 teaspoon Sugar, granulated
2 \N Kaffir lime leaves
\N \N Oil; for deep-frying
4 tablespoons Sugar, granulated
6 tablespoons Vinegar, rice
½ teaspoon Salt


Soak the moong beans in water for 30 minutes; drain. Roll the kaffir leaves into thin cigarettes; slice into slivers. 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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