Yield: 3 Servings
|Beans, moong, dried
|Red curry paste
|Soy sauce, light
|Kaffir lime leaves
|Oil; for deep-frying
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