|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
1 recipe |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
4 oz. dried moong beans, soaked in water for 30 minutes and drained
1 tbsp. flour
2 tsp. red curry paste
1 tbsp. light soy sauce
1 tsp. sugar
2 kaffir lime leaves, rolled into a cigarette and finely sliced into slivers
Oil for deep-frying
Sauce:
4 tbsp. sugar
6 tbsp. rice vinegar
1/2 tsp. salt
|
Directions:
|
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.
Sauce:
Gently heat the three ingredients until the sugar dissolves. Allow to cool before serving.
|
|
|
Source: Thai Vegetarian Cooking, by Vatcharin Bhumichitr.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
