Crispy Fried Mung Beans
Crispy and very creamy, these Fried Mung Beans, or Tua Thong (Golden Beans) as they are called in Thai, make the perfect snack when I just want to munch on something. It also alleviates the appearance of any dessert, being a bright golden colour. Typically served with Thai Mango Sticky Rice, it is also great with cold and creamy desserts like ice cream, puddings and steamed desserts.
As they are sold in a dehydrated form, they often take a bright, yellow colour in the packaging. Once soaked and rehydrated, they turn a pale yellow colour. However, they take on a bright golden yellow colour once deep-fried and lightly caramelized. They are crispy and crunchy, yet creamy and smooth, making a wonderful topping option, or a light snack.
This recipe makes a large batch with 200g of moong dal (also known as hulled mung beans), which yields roughly 40-teaspoon full servings of fried mung beans.
Ingredients
Mung Beans – hulled mung beans, split mung beans, or even moong dal. These are the names of the half beans that have been processed, with their shells removed and kernels exposed. They are very nutritious, with a high protein and fibre content.
Cooking oil for deep frying. I tend to use unscented vegetable oil for all my deep-fried food. After making this recipe, I would keep the oil to be used once more before discarding it. This is because the mung beans do not impart any flavour, nor introduce impurities to the oil after frying.
Salt to taste, which is optional. I like my fried mung bean snack with a little salt to go with Mango Sticky rice and ice-cream. It makes for an excellent balance of saltiness and sweetness when enjoyed as a topping with desserts.
Steps
Here are the steps to make Thai Fried Mung Beans:
- Wash the mung beans 8 to 10 times.
- Soak for a minimum of 4 hours.
- Rewash it 4 to 5 times.
- Steam the mung beans for 20 minutes over boiling water.
- Air them for 3 to 5 minutes.
- Deep fry for 2 minutes.
- Strain the mung beans. Optionally, add salt and mix evenly.
- Place on oil-absorbent paper to cool.
Tips
- Washing the mung beans for the first few times can turn the water yellow. This is normal as it is the dust from the dehulling process.
- While washing, a lot of foam may appear as well. This is normal.
- Soaking the beans for 4 hours to overnight increases their size as water is absorbed to make up the extra volume.
- Making a hole in the mung beans before steaming ensures even heat distribution and cooking.
- Airing the mung beans for 3 to 5 minutes allows additional steam and moisture to escape, reducing the likelihood of oil splashes when frying.
- Using a spatula to scoop and add the mung beans into the oil reduces the likelihood of oil splashes.
- Cooking 1/4 of the mung beans in each batch makes it crispier than frying it all in one go.
- Straining and placing the fried mung beans on the oil-absorbent paper removes excess oil, retaining the crispiness of the mung beans.
- Watch the video to see how I made it exactly!
Storage Instructions
- Once cooled, store in an air-tight container at room temperature.
- It can last for about 2-3 weeks.
Related Recipes
Crispy Fried Mung Beans
Equipment
- Stainless basin
- Steamer
- Wok
- Large strainer
- Tray
- Oil Absorbent Paper
Ingredients
- 200 g hulled mung beans
- cooking oil, for deep frying
- 2 pinch salt, optional, to taste
Instructions
- Wash the mung beans 8 to 10 times, or until the water is clear. Soak for a minimum of 4 hours to overnight, with a ratio of 3:1 of water and mung beans.
- Wash the mung beans another 4-5 times. Drain all the water and leave it in a strainer.
- Prepare a steamer of boiling water.
- When the water is boiling, layer the steamer with muslin cloth before adding all the mung beans. Spread them out evenly, with a hole in the centre. Steam for 20 minutes.
- Switch off the heat. Remove the steamer. Spread the mung beans to air for 3 to 5 minutes.
- Prepare a large frying pan with cooking oil. Switch on the heat to medium. Let the oil heat up for 10 minutes, or until air bubbles form at the tip of dipped wooden cooking chopsticks.
- Add 1/4 of the mung beans to the oil batch by batch with a spatula. Fry for 2 minutes, stirring often.
- Remove from the pan and place on a strainer with a tray at the bottom. Fry the remaining mung beans.
- Give the strainer a little shake to remove excess oil. Optionally, sprinkle salt over the mung beans. With a spatula, stir the mung beans until the salt is evenly distributed.
- Layer a tray with oil-absorbent paper. Spread the mung beans on the tray evenly to cool.
- Once cooled, it can be enjoyed with Mango Sticky Rice or ice-cream.
- Store the extra in an air-tight container at room temperature.
Video
Notes
- Washing the mung beans for the first few times can turn the water yellow. This is normal as it is the dust from the dehulling process.
- While washing, a lot of foam may appear as well. This is normal.
- Soaking the beans for 4 hours to overnight increases their size as water is absorbed to make up the extra volume.
- Making a hole in the mung beans before steaming ensures even heat distribution and cooking.
- Airing the mung beans for 3 to 5 minutes allows additional steam and moisture to escape, reducing the likelihood of oil splashes when frying.
- Using a spatula to scoop and add the mung beans into the oil reduces the likelihood of oil splashes.
- Cooking 1/4 of the mung beans in each batch makes it crispier than frying it all in one go.
- Straining and placing the fried mung beans on the oil-absorbent paper removes excess oil, retaining the crispiness of the mung beans.
- Watch the video to see how I made it exactly!
- Once cooled, store in an air-tight container at room temperature.
- It can last for about 2-3 weeks.