Thai Som Tam Salad
⏳ Time
20 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Thai cuisine is all about a balance of spiciness, sweetness, and freshness in one dish. Som Tam salad is a perfect example: green papaya is shredded into thin strips, mixed with beans, and then drizzled with caramel made from palm sugar and topped with peanuts. This recipe is also a great opportunity to get acquainted with green papaya: while ripe papaya is enjoyed as a fruit, green papaya is used as a vegetable.
Ingredients
- Green Papaya - 10.6 oz
- Peanut Sprouts - 1.1 oz
- Garlic - 2 cloves
- Thai Bird's Eye Chili - 3 pieces
- Dried Squid - 1 tablespoon
- Palm Sugar - 2.5 oz
- Marinated cherries - 7 pieces
- Lime - ½ pieces
- Fish Oil - 1½ spoons
- Kenyan Beans - 3.5 oz
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Grate the green papaya or slice it into thin strips.
Step 3
Soak in cold water – the papaya will become crunchy, and excess starch will be removed.
Step 4
Toast the peanuts in a dry skillet.
Step 5
Lightly crush the peanuts in a mortar. Transfer to a separate plate. Reserve a few for garnish.
Step 6
Coarsely chop the beans, discarding the ends. You can substitute regular green beans for Thai beans. In a mortar, grind the chili, peeled garlic cloves, and dried shrimp together. Be careful not to turn it into a paste; there should still be visible pieces in the mortar.
Step 7
Add the peanuts to the mixture and stir well.
Step 8
Mash the papaya with the spicy sauce using a pestle or your hands (wearing gloves) to allow it to absorb the flavors.
Step 9
Melt palm sugar in a saucepan with a small amount of water. Remove from heat when the sugar has turned into a thick, glossy mass.
Step 10
Squeeze the juice from half a lime. Add the caramel, tomatoes, beans, fish sauce, and lime juice to the papaya. Mix well, gently mashing with a pestle.
Step 11
Transfer to a large plate and sprinkle with peanuts on top.
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