Baa Yir (Deep-Fried Yellow Bean Paste)

by Kathleen Morrison

Servings:

INGREDIENTS

4 oz. dried moong beans, soaked in water for 30 minutes and drained
1 tbsp. flour
2 tsp. red curry paste
1 tbsp. light soy sauce
1 tsp. sugar
2 kaffir lime leaves, rolled into a cigarette and finely sliced into slivers
Oil for deep-frying

Sauce:
4 tbsp. sugar
6 tbsp. rice vinegar
1/2 tsp. salt

INSTRUCTIONS

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.

Sauce:
Gently heat the three ingredients until the sugar dissolves. Allow to cool before serving.

CHEF COMMENTS

Source: Thai Vegetarian Cooking, by Vatcharin Bhumichitr.

Tagged: asian, yellowbeanpaste add tags

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