| Thai Papaya Salad - Som Tam |
Ingredients
Green papaya salad is loved throughout SE Asia in various forms, and we are pleased to present this detailed summary so you can bring it to your own kitchen. Som tam is a classic Thai dish, commonly associated with the NE (Isaan) area but served all over Thailand. Som tam is typically prepared three different ways. It can be "Som tam Thai" which has peanuts mixed in, "Som tam Bu" which has small pickled crabs pounded in, or "Som tam Lao sai pla ra" which includes the juice of pickled mudfish. Som tam is eaten as a snack as a salad.
2 cups shredded fresh green papaya, use a Pro-Slice Thai peeler or Miracle Knife.
3 medium roma tomatoes, or use a few more if you can find cherry tomatoes
A handful of fresh string beans cut into 1 inch pieces
2 tablespoons dried shrimp
4-6 fresh Thai chillies, remove stems
3-4 cloves garlic
2 tablespoons fish sauce
2 tablespoons palm sugar
2 tablespoons fresh lime juice
2 tablespoons juice of pickled mud fish (optional)
Cooking Instructions
Peel fresh green papaya, rinse the white milk off, pat dry, then shred the whole papaya. Sprinkle with a bit of salt
then rinse it off and drain. Keep 2 cups shredded papaya out, and put the rest in a sealed container for later use.
Slice tomatoes thinly. In a clay Lao-style mortar & pestle, coarsely pound the fresh chillies (whole) and garlic. Add
string beans and sliced tomato, and pound it lightly (do not over-crush). Add dried shrimp, fish sauce, palm sugar
and lime juice. Add these items spoon-by-spoon, and taste as you go. If you want to add peanuts, add now and lightly
pound (optional). If you want to add pickled mud fish (pla ra), add two tablespoons of juice (optional). Add shredded
papaya and pound together until mixed well. Serve on a dish with fresh cabbage and string beans on the side. Enjoy!
note: If you do not have Papaya, use Cucumber or even carrot.
by PCT Thailand |
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