Deep-Fried Yellow Bean Paste (Baa Yir)
14
14
Ingredients
| 115.6 | ml/g |
moong dal
beans |
* |
| 15 | ml |
all-purpose flour
plain |
|
| 10 | ml |
red curry paste
|
* |
| 15 | ml |
soy sauce, light
|
|
| 5 | ml |
sugar
|
|
| 2 | each |
kaffir lime leaves
|
* |
| 1 | x |
vegetable oil
for deep-frying |
* |
| The sauce | |||
| 60 | ml |
sugar
|
|
| 90 | ml |
rice vinegar
|
|
| 2.5 | 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.
