*  Exported from  MasterCook  *
 
                           THAI SOY BEAN FRITTERS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5                    Large Thai dried chilies *
      1/2   ts           Chopped coriander roots **
    1       t            Minced Galanga (Kha) or ging
    1       t            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       t            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.
  
 
 
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