Som tam

Name: Som tam
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Tailandesa
Ingredients: 2 cloves Garlic; 2 u Red Chilli; 2 tablespoons Fish Sauce; 8 u Cherry Tomatoes; 3 tablespoons Lime juice; 1 tablespoon Palm Sugar; 2 tablespoons Roasted Peanut; 1 tablespoon Dried Shrimp; 300 g Green Papaya; 4 u Chinese Long Beans

Easy

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 10 min
Servings: 2

Summary

Thailand's green papaya salad: crunchy shreds of papaya pounded in a mortar with garlic, chilli, lime, fish sauce and palm sugar, with long beans, tomato and peanuts.

Ingredients

2 servings

Add to Bring!

2 cloves Garlic
2 u Red Chilli (small bird's eye, to taste)
2 tablespoons Fish Sauce
8 u Cherry Tomatoes (halved)
3 tablespoons Lime juice
1 tablespoon Palm Sugar
2 tablespoons Roasted Peanut (unsalted, chopped)
1 tablespoon Dried Shrimp (optional)
300 g Green Papaya (peeled, finely shredded)
4 u Chinese Long Beans (or green beans, in 3 cm lengths)

Instructions

In a large mortar, pound the garlic and chillies into a coarse paste. Add the dried shrimp, if using, and pound them a little.
3 min
Add the palm sugar, fish sauce and lime juice and stir until the sugar dissolves.
2 min
Add the beans and bruise them lightly. Add the tomatoes and squeeze them a little so they release their juice.
2 min
Add the papaya and alternate gentle pounding with the pestle and turning with a spoon, to mix without crushing it. Taste and adjust: it should be sour, salty, sweet and hot.
3 min
Serve at once, topped with the peanuts.

Notes

The papaya must be green and hard; you will find it in Asian shops. If you cannot, shredded carrot and cucumber make a different but tasty version. Do not grind in the mortar: pound lightly and toss with a spoon so the flavours soak in. It contains peanuts and dried shrimp, so bear allergies in mind.