Ingredients
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1 Coriander leavesBig size or weighing about 350 grams, peeled and julienned
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2Cut into 2 inch long pieces
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1 CrackerJulienned
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3 Fish ballCut into small wedges
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2 cloves
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3 tablespoons Roasted peanutUnsalted and chopped
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3 Ground tumeric
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1 1/2 tablespoons
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2 Lettuce leaves
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1 1/2 tablespoons Chicken stock
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2 teaspoons Lime juice
Directions
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.
Steps
1
Done
|
Soak the julienned papaya on the water and drain them well on paper towels. |
2
Done
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Add the cloves and chillies in the mortar and pound until crushed and no more big chunks. |
3
Done
|
Add the palm sugar, fish sauce, tamarind juice and lime juice into the mortar, pound and mix well until the sugar palm fully dissolved. |
4
Done
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Add the tomato wedges and roasted peanuts into mortar and pound to break them slightly. |
5
Done
|
Add the shredded green papaya and carrots, mix them all together, pound lightly. Transfer the salad on plate and serve. |