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Mung bean and galangal patties
Serves 6 Starters and mains
Ingredients
- 400g dried mung beans
- 3cm knob of galangal, peeled and roughly chopped
- 75ml beer
- oil, for deep-frying
To serve
- soy chilli dipping sauce (see below)
Soy chilli dipping sauce (serves 6)
- 120ml soy sauce
- juice of ½ lime
- ¼tsp sugar
- ½ long red chilli, cut into thin rings
Method
Soak the mung beans in a bowl of cold water for 1 hour. Drain the mung beans, then place in a blender with the galangal and purée until smooth. Transfer to a bowl and stir in 1tsp salt and the beer. Heat the oil in a deep frying pan. Slide a dessertspoon of the mixture into the oil and cook until golden, turning once and taking care not to break up the patty. Drain on paper towel and repeat with the remaining mixture. Serve with the soy chilli dipping sauce.
For the Soy chilli dipping sauce:
Combine the soy sauce, lime juice and sugar in a small bowl. Stir until the sugar has completely dissolved. Divide the sauce among six dipping bowls and add the chilli.
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