Baa Yir (Deep-Fried Yellow Bean Paste)
- 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
