4 oz Dried moong beans
— soaked in water for 30 — minutes, and drained 1 tb Plain flour
2 ts Red curry paste
1 tb Light soy sauce
1 ts Sugar
2 Kaffir lime leaves
– rolled into a cigarette & – finely sliced into slivers Oil; for deep-frying ———————————THE SAUCE——————————— 4 tb Sugar
6 tb Rice vinegar
1/2 ts Salt
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