23. February 2014
Som Tam Thai/ Papaya Salad
- 1 Pound Green Papaya, Shredded
- 1 clove garlic
- 2 Chilies, or as your taste
- Palm Sugar, cut thinly
- 2 tbsp dried shrimp/Ebi
- 1/2 cup Roasted Peanuts
- 1 Tomatoe / 5 Cherry Tomatoes
- 1/3 cup long green beans, cut into 1-inch lengths
- Fresh Lime Juice
- Fish Sauce
How to Make It
- Peel the skin of the papaya & shred it – using a shredder or cut thinly & long using a kitchen knife.
- Pound finely the chillies & garlic (but not completely pulverized) in a mortar & pestle. Add the dried shrimp & a little bit of palm sugar (first around 2-3 tsp, but if you still need to add more you may add it later).
- Add the green beans and crush them with the mortar until they’re splitting and lightly bruised.
- Then add shredded papaya, tomato, & the peanuts. Lightly pound until they are broken into tiny pieces. But not to the point where they form a thick paste.
- Cut the tomatoes so they release their juices and give their flavor and color.
- Add a couple of teaspoons of fish sauce and a couple of teaspoons of lime juice to the mix. Have in one hand a large spoon to help flip things over in and scrape down the sides of the mortar while your other hand pounds away with the pestle. Keep pounding and flipping for a few seconds, add more fish sauce, lime juice, or palm sugar as needed.
Note : The first impression with this dish is fresh, sour, sweet, but also a little bit salty. So you may need to add more palm sugar, lime juice, or fish sauce to taste. It is commonly to serve together with Fresh Cabbage, Lettuce & Rice.
Enjoy! En Guete! Selamat Makan!