4 oz Dried moong beans

           -- soaked in water for 30
           -- minutes, and drained
      1 tb Plain flour

      2 ts Red curry paste

      1 tb Light soy sauce

      1 ts Sugar

      2    Kaffir lime leaves

           - rolled into a cigarette &
           - finely sliced into slivers
           Oil; for deep-frying
---------------------------------THE SAUCE---------------------------------
      4 tb Sugar

      6 tb Rice vinegar

    1/2 ts Salt

  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