green-papaya-salad-som-tam-th-en

Thai Green Papaya Salad (Som Tum Thai)

Total time: 30 mins

Serves 2

5.9 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1½ cup - Green papaya, julienned, soak in ice water for 10-15 minutes until they are firmer

2 cloves - Garlic

2 - Thai chilies

1½ tb - Palm sugar, finely chopped, packed

3 - Long beans, cut into 2-inch pieces

3 tb - Peanuts, roasted

1 tb - Small dried shrimp, roughly chopped

2 tb - Lime juice

2 tsp - Tamarind juice

1½ tb - Fish sauce

½ cup - Grape tomatoes, halved

UTENSILS

Bowl, Julienne Peeler, Mortar and pestle, Pot, Chopping board, Knife

INSTRUCTIONS

1. Drain the soaked papaya well and place in a bowl lined with 2 layers of paper towel to absorb excess water.

2. In a large mortar and pestle, pound the garlic and chilies until there are no more big chunks.

3. Add the palm sugar and mash with the pestle until it turns into a wet paste and all the chunks are dissolved.

4. Add the long beans and pound just until they are broken.

5. Add the dried shrimp and peanuts and pound to break the peanuts up slightly.

6. Add the fish sauce, tamarind juice, and lime juice, adding the squeezed lime skin into the mortar as well for extra lime fragrance. Stir with a large spoon to mix and dissolve the sugar.

7. Add the shredded papaya and tomatoes, and mix using the pound-and-flip method (flip and pound lightly for few times). Once everything looks well mixed and the tomatoes are just slightly crushed, it's done!

8. Plate and sprinkle with the remaining peanuts.

NUTRITION INFORMATION (PER SERVING)

1 serving = 214g