Thai Green Papaya Salad
Dried shrimp is common additional ingredient to add crisp on your Thai green papaya salad, and substitute the fish sauce with soy sauce if desire a vegetarian salad
1 Green papayaBig size or weighing about 350 grams, peeled and julienned
2 Long beanCut into 2 inch long pieces
3 TomatoesCut into small wedges
2 cloves Garlic
3 tablespoons Roasted peanutUnsalted and chopped
3 Thai chillies
1 1/2 tablespoons Palm sugar
1 1/2 tablespoons Fish sauce
2 teaspoons Tamarind juice
Som Tum is one of the popular dish in Thailand, originated from North Eastern part. The combination of spicy, sour and sweet flavors makes this dish a classic and popular. Adjust the spiciness in this recipe to your level.
Soak the julienned papaya on the water and drain them well on paper towels.
Add the cloves and chillies in the mortar and pound until crushed and no more big chunks.
If desire spicier salad, add more Thai chillies.
Add the palm sugar, fish sauce, tamarind juice and lime juice into the mortar, pound and mix well until the sugar palm fully dissolved.
Add the tomato wedges and roasted peanuts into mortar and pound to break them slightly.
Add the shredded green papaya and carrots, mix them all together, pound lightly. Transfer the salad on plate and serve.
|1 Green papaya|
|2 Long bean|
|2 cloves Garlic|
|3 tablespoons Roasted peanut|
|3 Thai chillies|
|1 1/2 tablespoons Palm sugar|
|1 1/2 tablespoons Fish sauce|
|2 teaspoons Tamarind juice|