|4 ounces||Dried moong beans soaked in water for 30 minutes, and drained|
|1 tablespoon||Plain flour|
|2 teaspoons||Red curry paste|
|1 tablespoon||Light soy sauce|
|2||Kaffir lime leaves rolled into a cigarette & finely sliced into slivers|
|Oil; for deep-frying|
|6 tablespoons||Rice vinegar|
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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