| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Thai |
Appetizers, Thai, Vegetarian |
3 |
Servings |
INGREDIENTS
| 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 |
| 4 |
tb |
Sugar |
| 6 |
tb |
Rice vinegar |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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