Thai soy bean fritters

Yield: 6 Servings

Ingredients:

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 MMMMM-----------------------DIPPING SAUCE----------------------------
2 Medium chilies minced
2 ts Salt
4 tb Sugar
4 tb Vinegar

Instructions:

* 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.