Thai Soy Bean Fritters Recipe

* Soak in hot water until soft

** Omit if not available

*** Squeeze out all the water

Step 1

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.

Step 2

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.

Things You'll Need

  • 5 Large Thai dried chilies *
  • 1/2ts Chopped coriander roots **
  • 1ts Minced Galanga (Kha) or ging
  • 1ts Kaffir lime peel or lime zes
  • 2tb Minced garlic
  • 2tb Minced red onions
  • 1tb Thai shrimp paste
  • 1 3/4c Cooked and pureed soy beans
  • 2 Eggs
  • 1tb Rice flour
  • 3tb Fish sauce (Nam Pla)
  • 1ts Finely chopped Kaffir lime l
  • 2ts Cilantro leaves
  • 1/2c Oil for frying
-----------DIPPING SAUCE----------------
  • 2 Medium chilies minced
  • 2ts Salt
  • 4tb Sugar
  • 4tb Vinegar

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