Title: Baa Yir (Deep-Fried Yellow Bean Paste)
Categories: Appetizer Thai Vegetable
Yield: 3 Servings
| 4 | oz | Beans, moong, dried |
| 1 | tb | Flour, all-purpose |
| 2 | ts | Red curry paste |
| 1 | tb | Soy sauce, light |
| 1 | ts | Sugar, granulated |
| 2 | | Kaffir lime leaves |
| | | Oil; for deep-frying |
| THE SAUCE |
| 4 | tb | Sugar, granulated |
| 6 | tb | Vinegar, rice |
| 1/2 | ts | 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