(green papaya salad)
This truly irresistible NorthEastern Thai salad is a thing of dreams. Wet Dreams! But don't take our word for it, try it for yourself! "Just remember balance is key, so don't forget to taste and adjust as you go. Think - salty, sweet, sour, spicy!" Perfect on it's own or with the addition of grilled/poached chicken, meat, prawns or for a vegan alternative crispy tempeh or tofu.
Serves 2-4 Side/Main) | 10 minutes
1 tbs dried shrimp (optional)*
1-2 garlic cloves
2+ birdseye chillies
2 tbs caster sugar
2 tbs fish sauce*
5 cherry tomatoes, halved
2 snake beans*
2 tbs roasted crushed peanuts
250g green papaya, shredded
Step 1. Using a large mortar and pestle, pound the dried shrimp into a coarse paste. Add the garlic cloves and chillies and lightly crush to release their flavour.
Step 2. Squeeze the juice from two limes into the mortar. Using a stirring motion incorporate the caster sugar until dissolved. In essence, you want to aim for a punchy lime cordial that's not overly sweet. Taste and adjust if needed.
Step 3. Using both a pounding and stirring action, mix in the fish sauce, cherry tomatoes, snake beans, and roasted peanuts.
Step 4. Lastly, add the shredded papaya, stirring and gently pounding the ingredients together.
Step 5. Check the Som Tum for seasoning and adjust where necessary, using fish sauce, sugar, limes or chillies. Think - salty, sweet, sour, spicy!
- Vegans/vegetarians - omit dried shrimp and replace fish sauce with 'vegetarian fish sauce' which you can purchase online or at selected Asian grocers
- Substitute snake beans with green beans if unavailable