Title: Thai Soy Bean Fritters
Categories: Bread
Yield: 6 Servings
| 5 | | Large Thai dried chilies * |
| 1/2 | ts | Chopped coriander roots ** |
| 1 | ts | Minced Galanga (Kha) or ging |
| 1 | ts | Kaffir lime peel or lime zes |
| 2 | tb | Minced garlic |
| 2 | tb | Minced red onions |
| 1 | tb | Thai shrimp paste |
| 1 3/4 | c | Cooked and pureed soy beans |
| 2 | | Eggs |
| 1 | tb | Rice flour |
| 3 | tb | Fish sauce (Nam Pla) |
| 1 | ts | Finely chopped Kaffir lime l |
| 2 | ts | Cilantro leaves |
| 1/2 | c | Oil for frying |
| DIPPING SAUCE |
| 2 | | Medium chilies minced |
| 2 | ts | Salt |
| 4 | tb | Sugar |
| 4 | tb | Vinegar |
* Soak in hot water until soft ** Omit if not available *** Squeeze out all
the water DIRECTIONS: Using a mortar and pestle or a blender. Puree
chilies, coriander roots, Galanga, lime peel, garlic, onions and shrimp
paste. Add soy beans and rice flour and blend well. Transfer the soy bean
mixture to a bowl and add eggs, Kaffir lime leaves, cilantro leaves and
fish sauce and stir vigorously with a wooden spoon until well blended. Heat
oil in a large flat bottom fry pan over medium heat. Meanwhile, dip hands
in water and form the soy bean mixture into patties, about 1-1/2 inch in
diameter each. Fry until well done and golden brown. Drain the oil on paper
towels. Serve hot with dipping sauce. Dipping Sauce ~~~~~~~~~~~~~ Heat
salt, sugar and vinegar in a small saucepan over low heat until the salt
and sugar is dissolved. Cool a bit, add chilies and stir to mix well. NOTE:
The mixture must be on the dry side. If the mixture is
too soggy it won't be crispy when fried. The solution
would be to lay the patties out on a cookie sheet to
air dry about 15 minutes or so before frying.