A recipe from Gemo
Som Tum Thai Green Papaya Salad
A crisp Thai green papaya salad pounded with garlic, chili, lime, fish sauce, tomato, green beans, and roasted peanuts for a bright spicy-sour street-food texture.
Method
- 01
Peel and seed 600 g green papaya, then shred it into thin crisp strips with a papaya shredder, julienne peeler, or mandoline. Rinse briefly in cold water, drain very well, and prepare 100 g green beans and 8 tomatoes.
- 02
In a large mortar, pound 2 garlic cloves and 2 chilies just until broken and fragrant. Add the green beans and half of the peanuts, then pound lightly so the beans bruise but stay crisp. For a classic touch, pound in a tablespoon or two of dried shrimp with the beans, if you can find them.
- 03
Add 2 tablespoons palm sugar, 3 tablespoons fish sauce, and the lime juice to the mortar. Use the pestle and a large spoon together to dissolve the sugar and make a salty, sour, lightly sweet dressing.
- 04
Add the shredded papaya and 8 tomatoes. Pound gently while lifting and turning the salad with the spoon until the papaya is lightly bruised, juicy, and coated, but not mashed.
- 05
Taste and adjust with more lime juice, fish sauce, sugar, or chili if needed. Transfer to a plate, scatter the remaining peanuts over the top, and serve immediately while the papaya is crunchy.
Nutrition
