| 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 | T | Plain flour |
| 2 | t | Red curry paste |
| 1 | T | Light soy sauce |
| 1 | t | Sugar |
| 2 | Kaffir lime leaves | |
| rolled into a cigarette & | ||
| finely sliced into | ||
| slivers | ||
| Oil, for deep-frying | ||
| 4 | T | Sugar |
| 6 | T | Rice vinegar |
| 1/2 | t | Salt |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 93
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 470.9mg
Potassium: 221.6mg
Carbohydrates: 34.6g
Fiber: <1g
Sugar: 18.2g
Protein: <1g