Categories: Breads 
      Yield: 6 servings 
  
      5    Large Thai dried chilies *      1 3/4 c  Cooked and pureed soy beans 
    1/2 ts Chopped coriander roots **          2    Eggs 
      1 ts Minced Galanga (Kha) or ging        1 tb Rice flour 
      1 ts Kaffir lime peel or lime zes        3 tb Fish sauce (Nam Pla) 
      2 tb Minced garlic                       1 ts Finely chopped Kaffir lime l 
      2 tb Minced red onions                   2 ts Cilantro leaves 
      1 tb Thai shrimp paste                 1/2 c  Oil for frying 
 
-------------------------------DIPPING SAUCE------------------------------- 
      2    Medium chilies minced               4 tb Sugar 
      2 ts Salt                                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.