Yield: 3 servings
Measure | Ingredient |
---|---|
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 |
1 teaspoon | Sugar |
2 \N | Kaffir lime leaves rolled into a cigarette & finely sliced into slivers |
\N \N | Oil; for deep-frying |
4 tablespoons | Sugar |
6 tablespoons | Rice vinegar |
½ teaspoon | Salt |
THE SAUCE
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