Thai soy bean fritters

6 servings

Ingredients

Quantity Ingredient
5 Large Thai dried chilies *
½ teaspoon Chopped coriander roots **
1 teaspoon Minced Galanga (Kha) or ging
1 teaspoon Kaffir lime peel or lime zes
2 tablespoons Minced garlic
2 tablespoons Minced red onions
1 tablespoon Thai shrimp paste
2 Medium chilies minced
2 teaspoons Salt
1¾ cup Cooked and pureed soy beans
2 Eggs
1 tablespoon Rice flour
3 tablespoons Fish sauce (Nam Pla)
1 teaspoon Finely chopped Kaffir lime l
2 teaspoons Cilantro leaves
½ cup Oil for frying
4 tablespoons Sugar
4 tablespoons Vinegar

Directions

DIPPING SAUCE

* 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 1-½ 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.

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