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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.


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