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Baa Yirappetizers, vegetables, thai, thailand 4 oz beans, moong, dried 1 tablespoon flour, all-purpose 2 teaspoon red curry paste 1 tablespoon soy sauce, light 1 teaspoon sugar, granulated 2 kaffir lime leaves 1 oil; for deep-frying ----THE SAUCE---- 4 tablespoon sugar, granulated 6 tablespoon vinegar, rice 1/2 teaspoon salt Soak the moong beans in water for 30 minutes; drain. Roll the kaffir leaves into thin cigarettes; slice into slivers. 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
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