Som Tam Thai (Green Papaya Salad)
Special Equipment: Papaya Shredder, Clay Mortar, and Wooden Pestle.
Course
Salad
Cuisine
Thai
Servings
Prep Time
2
People
10
Minutes
Cook Time
5
Minutes
Servings
Prep Time
2
People
10
Minutes
Cook Time
5
Minutes
Ingredients
4
oz
Green Papaya
Shredded
1
oz
Carrot
Shredded
1
tbsp
Dried Shrimp
Preferably medium sized
1
piece
Bird’s Eye Chili
1
clove
Garlic
1
tbsp
Palm Sugar
1/4
whole
Lime
Washed, cut lengthwise then cut crosswise
1
tbsp
Fresh Lime Juice
1
tbsp
Fish Sauce
Preferably Thai
1
oz
Long Bean
Cut into 1-2 inch lengh
2
oz
Cherry Tomatoes
Halved
2
oz
Roasted Peanuts
Coarsely Chopped
Instructions
In a small pan, roast the dried shrimp over medium heat (5 minutes).
Place the bird’s eye chili, garlic and palm sugar into the mortar and pound until you have a chunky texture (5-10 seconds).
Add the lime wedges to the mortar and pound to release the juice (3-5 seconds).
Add dried shrimp and pound lightly (3-5 seconds).
Add the long bean and pound lightly to bruise, be careful not to flatten.
Add the lime juice, fish sauce, raw papaya and carrot. Pound to bruise while lightly tossing the mixture with a spoon.
Add the cherry tomatoes and pound lightly, be careful not to flatten.
Mix in the peanuts. Plate and enjoy!
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