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Deep-Fried Yellow Bean Paste (Baa Yir)

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Submitted by MOUSEBURGER

YIELD

3 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

4 115.6
OUNCES ML/G MOONG DAL
beans *
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
plain
2 1E+1
TEASPOONS ML RED CURRY PASTE *
1 15
TABLESPOON ML SOY SAUCE, LIGHT
1 5
TEASPOON ML SUGAR
2 2
EACH EACH KAFFIR LIME LEAVES *
1 1
X X VEGETABLE OIL
for deep-frying *
The sauce
4 6E+1
TABLESPOONS ML SUGAR
6 9E+1
TABLESPOONS ML RICE VINEGAR
½ 2.5
TEASPOON ML SALT

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 87 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 561mg 23%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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