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Fritters

Shanna's Soy Bean Fritter & Sauce

5 Large Thai dried chilies  Soak in hot water until soft
1/2 tesp Chopped coriander roots  Omit if not available
1 tesp Minced Galanga (Kha) or ging 1 t Kaffir lime peel or lime zes
 2 tbs Minced garlic 
2 tbs Minced red onions 
1 tbs Thai shrimp paste 
1 3/4 c Cooked and pureed soy beans 
2 Eggs 
1 tbs Rice flour 
3 tbs Fish sauce (Nam Pla) 
1 tesp Finely chopped Kaffir lime 
l 2 tesp Cilantro leaves 
1/2 c Oil for frying 

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.  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.

DIPPING SAUCE

2 Medium chilies minced 
2 tesp Salt 
4 tbs Sugar 
4 tbs Vinegar 

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.

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