Thai soy bean fritters

Name: Thai soy bean fritters
Cuisine: Thai
Ingredients: 2 eggs; 225 g/8 oz soy beans, cooked and puréed; 2 tablespoons Thai fish sauce (nam pla); 2 tablespoons Thai fish sauce (nam pla); 2 tablespoons finely chopped fresh coriander leaves and stalks; 2 tablespoons finely chopped fresh coriander leaves and stalks; vegetable oil, for frying; 1 dessertspoon cornflour; 1 large red onion, peeled and very finely chopped; 2 large, fresh red chillies, deseeded and very finely chopped; 1 cm/½ inch piece galangal (Thai ginger) or fresh root ginger, peeled and grated; 1 cm/½ inch piece galangal (Thai ginger) or fresh root ginger, peeled and grated; 1 cm/½ inch piece galangal (Thai ginger) or fresh root ginger, peeled and grated; zest of 1 lime; 4 garlic cloves, peeled and very finely chopped; 1 tablespoon Thai shrimp paste

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

1 large red onion, peeled and very finely chopped
2 large, fresh red chillies, deseeded and very finely chopped
1 cm/

Asia
Thailand
Starter
Gluten-free
Pescatarian

Method

Put the onion, chillies, galangal or ginger, the lime zest, garlic and shrimp paste in a food processor and whiz together until puréed.
Add the soy beans, eggs, fish sauce, chopped coriander and cornflour and mix well. Leave in the fridge for about 1 hour to firm up.
Pour some oil into a deep pan to a depth of at least 1 cm/½inch and heat to about 180°C/