Baa yir (deep-fried yellow bean paste)
3 Servings
| Quantity | 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 | Kaffir lime leaves | |
| Oil; for deep-frying | ||
| 4 | tablespoons | Sugar, granulated |
| 6 | tablespoons | Vinegar, rice |
| ½ | teaspoon | Salt |
THE SAUCE
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