* Soak in hot water until soft
** Omit if not available
*** Squeeze out all the water
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.