Ingredients Jump to Instructions ↓

  1. 4 ounces dried moong beans soaked in water for 30 -- and drained -- minutes

  2. 1 tablespoon plain flour

  3. 2 teaspoons red curry paste

  4. 1 tablespoon light soy sauce

  5. 1 teaspoon sugar

  6. 2 kaffir lime leaves rolled into a -- cigarette and -- finely s oil -- for deep-frying **the sauce**

  7. 4 tablespoons sugar

  8. 6 tablespoons rice vinegar

  9. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preparation : 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


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