Deep-fried yellow bean paste (baa yir)

Yield: 3 servings

Measure 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


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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