Thai Soy Bean Fritters Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
5 Large: Thai dried chilies *,
1/2 tsp: Chopped coriander roots **,
1 tsp: Minced Galanga, (Kha) or ging
1 tsp: Kaffir lime peel or lime zes,
2 tbsp: Minced garlic,
2 tbsp: Minced red onions,
1 tbsp: Thai shrimp paste,
1 3/4 cup: Cooked and pureed soy beans,
2: Eggs,
1 tbsp: Rice flour,
3 tbsp: Fish sauce, Nam Pla
1 tsp: Finely chopped Kaffir lime l,
2 tsp: Cilantro leaves,
1/2 cup: Oil for frying,
DIPPING SAUCE
2 Medium: chilies minced,
2 tsp: Salt,
4 tbsp: Sugar,
4 tbsp: Vinegar,
Directions:
* 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 wont 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.
Source from luhu.jp
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 wont 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.
Source from luhu.jp