|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||Kaffir lime leaves|
|Oil; for deep-frying|
|4 tablespoons||Sugar, granulated|
|6 tablespoons||Vinegar, rice|
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
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