Yield: 3 Servings
Measure | Ingredient |
---|---|
4 ounces | Beans, moong, dried |
1 tablespoon | Flour, all-purpose |
2 teaspoons | Red curry paste |
1 tablespoon | Soy sauce, light |
1 teaspoon | Sugar, granulated |
2 \N | Kaffir lime leaves |
\N \N | Oil; for deep-frying |
4 tablespoons | Sugar, granulated |
6 tablespoons | Vinegar, rice |
½ teaspoon | Salt |
THE SAUCE
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