Green Papaya Salad (Som Tum)
It's a spicy but also refreshing salad that I absolutely love. When in Thailand make sure you tell your waiter you don't want it spicy. It will still be spicy for most people, but Thai serves it even more spicy for locals. When making at home obviously you can choose how much spicy ingredients you add to it.
Shredded papaya place in a bowl with water and ice cubes and leave it there for about 10-15 minutes
Drain papaya and dry it well on paper towel
In a large mortar and pestle pound garlic and chilies, then add halved green beans, dried shrimp, and peanuts.
Add fish sauce, tamarind sauce and lime juice and mix well using a spoon.
Add halved tomatoes and papaya.
Pound with pestle, turn and pound again. Continue until well mixed and tomatoes are just a bit crushed.
Transfer salad and juice from mortar to the plate or bowl and sprinkle with some peanuts.
Can be served with set of side dishes. Most often it's sticky rice or crispy pork.
Ingredients
Directions
Shredded papaya place in a bowl with water and ice cubes and leave it there for about 10-15 minutes
Drain papaya and dry it well on paper towel
In a large mortar and pestle pound garlic and chilies, then add halved green beans, dried shrimp, and peanuts.
Add fish sauce, tamarind sauce and lime juice and mix well using a spoon.
Add halved tomatoes and papaya.
Pound with pestle, turn and pound again. Continue until well mixed and tomatoes are just a bit crushed.
Transfer salad and juice from mortar to the plate or bowl and sprinkle with some peanuts.
Can be served with set of side dishes. Most often it's sticky rice or crispy pork.
