Som Tam
Serves 4 as a side salad Preparation time 10 minutes
1 large green papaya, peeled and seeds removed
1 large carrot, peeled
2 cloves of garlic
2 small red chillies
1 small green chilli
1 handful of raw green beans, topped and tailed
2 tsp palm or brown sugar (waitrose have started selling palm sugar)
1 tbsp roasted peanuts
1 tsp dried shrimp (optional)
2 tsp fish sauce
2 tsp lime juice
6 cherry tomatoes, halved
Finely grate the papaya and carrot (preferably into long strands with a hand serated peeler) and set aside. Place the garlic and chillies in a pestle and mortar and pound to a smooth paste. Add 5 or 6 of the beans and pounds again. Add the sugar, lime, dried shrip, if uing, fish sauce and peanuts and pound for a final time. Add the papaya, carrot, tomatos and remaining green beans to the pestle and mortar (or to a bowl if your pestle and mortar are too small) and toss through the dressing. Chill until you are ready to serve.
5 comments:
I eat it with raw river crabs or dried shrimps. It is yummy!!!
The salad looks delicious Hannah. Is that a pepper in the background made to look like a lily...genius:D
perfect for summer :o)
x
Are you using a green papaya?
My favourite salad in the whole world.
Hope you're having an amazing time in Thailand. Which island are you on?
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