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.