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Som Tum - Thai Green Papaya Salad
by Khum

Koh Mook, Trang

Immagine
Immagine
INGREDIENTS
120 g of green papaya (unripe fruit)1/2 carrot
3 snake beans
1 lime
1 red tomato 
1 fresh chili (or to taste) 
1-2 cloves of garlic 
1 tbs of fish sauce
1 scant tbs. of palm sugar
1 scant tbs. of roasted peanuts
6-7 dried brine shrimp

Som Tum is a spicy salad made from shredded unripe papaya (similar dishes exist with unripe mango or cucumber as main ingredient). It is a very tasty dish as it combines the five main tastes of the local cuisine: sour lime, hot chili, salty, savory fish sauce, and sweetness added by palm sugar. 
There is also a milder version of the papaya salad (made for tourists mostly) where number of chilies used is significantly lower than the traditional recipe. Traditionally in Thailand, tom sum is often served with sticky rice and grilled chicken.
Green papaya salad is a delicious and light lunch, perfect for a sultry summer day.
PREPARATION
Peel the papaya and carrot, and cut them julienne style. 
Pound garlic and chillies coarsely in a mortar. Add the cut snake beans (small pieces of 2 cm in length) and a handful of roasted peanuts and gently pound all the ingredients.
1. papaya & carrot julienne style
2. chili, garlic, green beans & peanuts
Then add the lime juice, fish sauce and palm sugar and toss well to combine before adding the papaya and carrot. 
following Khum's instructions
3. add lime juice, fish sauce & palm sugar
Add shredded papaya and carrot, and pound gently with the pestle until evenly mixed. At the end, add the sliced tomato and the dried shrimp, and give it all a final toss.
Serve with a plate of white cabbage, green beans and Thai basil.
4. add papaya & carrot
5. our delicious Som Tum is ready!
N.B.
1. Palm sugar can be replaced with brown sugar (which, however, is a little less sweet) or a wildflower honey.
2. The amount of garlic and hot peppers can vary according to taste. The original version is pretty spicy, so for those who like it, you can also use 3-4 chillies per portion. Do not overdo it with the garlic though, as it tends to cover other flavors too.
3. The trick is to work with the pestle constantly but gently during the preparation and simultaneously stir with a spoon. This way papaya will soften without getting mushy!
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  • HOME
    • THE PROJECT
  • RECIPES
    • ITALIAN FOOD >
      • DAILY 10 MINS RECIPES >
        • Spaghetti all'arrabbiata
        • Spaghetti col tonno
        • Shrimp & Zucchini Penne
        • Zucchini & Carrot Maccheroni
        • Zucchini Risotto
        • Spaghetti alla Puttanesca
        • Rigatoni all'Amatriciana
        • Spaghetti AOP
        • Insalata di Riso
        • Pasta alla Norma
      • FRESH PASTA >
        • Cappelletti >
          • Broth
          • Truffle
          • Asparagus
        • Orecchioni >
          • Burro e Salvia
          • Aubergine and Mozzarella
        • Tagliolini >
          • Clam Sauce
          • Mantis Shrimp Sauce
          • Scalogno
        • Tagliatelle >
          • Sauce Bolognese
          • Strigoli Sauce
          • Chicken Giblet Sauce
        • Strichetti >
          • Italian Sausage
          • Green Peas
        • Broth Soups
    • Fusion >
      • Quince Chutney
      • Turkey Roll
      • Autumn Meatloaf Mignon
      • Salmon Fillet with Herbs and Pink Peppercorn
      • Morocco Inspired Quinoa
      • Creamy Pumpkin Soup with Ginger Prawns
    • EUROPE >
      • DENMARK
      • SPAIN
    • SOUTH-EST ASIA >
      • India
      • Thailand
      • Cambodia
      • Laos
      • Vietnam
  • BLOG
  • ABOUT US
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