4 oz Beans, moong, dried
1 tb Flour, all-purpose
2 ts Red curry paste
1 tb Soy sauce, light
1 ts Sugar, granulated
2    Kaffir lime leaves
Oil; for deep-frying

THE SAUCE
4 tb Sugar, granulated
6 tb Vinegar, rice
1/2 ts 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.

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