Title: Thai soy bean fritters
 Categories: Breads, Thai
      Yield: 6 Servings
 
      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
 
  * 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.