Categories: Appetizers, Thai, Vegetarian 
      Yield: 3 servings 
  
      4 oz Dried moong beans                   1 ts Sugar 
           -- soaked in water for 30           2    Kaffir lime leaves 
           -- minutes, and drained                  - rolled into a cigarette & 
      1 tb Plain flour                              - finely sliced into slivers 
      2 ts Red curry paste                          Oil; for deep-frying 
      1 tb Light soy sauce                
 
---------------------------------THE SAUCE--------------------------------- 
      4 tb Sugar                             1/2 ts Salt 
      6 tb Rice vinegar                    
  
  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