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Baa Yir (Deep-Fried Yellow Bean Paste)

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Appetizer Thai Vegetables


  • 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
  • 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