Ingredients
- 110 gr moong beans (dried)
- 50 gr sugar
- 90 ml rice vinegar
- 16 ml soy sauce (light)
- 8 gr flour (plain)
- 6 gr curry paste (red)
- 4 gr sugar
- 1 gr salt
- 2 slices kaffir lime leaves
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.
