Som Tam*** [PF] Thai
Som Tam*** [PF] Thai
Serves 4 as a starter
Ingredients
- 300g green papaya, grated
- 4 garlic cloves
- 3 bird’s eye chillies
- 1dsp unsalted, roasted peanuts
- 6 cherry tomatoes, halved
- 80g string beans, cut 4cm
- 2dsp fish sauce
- 1dsp or 20g palm sugar
- 2dsp lime juice
- 50g carrots, grated
- 20g dried shrimps
- 2dsp unsalted, roasted peanuts, crushed, to garnish p267
- 5g dried shrimp to garnish
Cooking method
1. Peel the papaya and rinse under running water. Halve, remove the seeds and grate it roughly. Soak in cold water for 5 minutes – this makes it very crunchy and delicious.
2. Using a big pestle and mortar, pound the garlic cloves, bird’s eye chillies and roasted peanuts to a rough purée.
3. Then add the cherry tomatoes and string beans and pound again but don’t pound the beans and tomatoes too finely. Season with fish sauce, palm sugar and lime juice.
4. Now mix together with the papaya, carrots and dried shrimp and continue pounding until well mixed but still rough. You can modify the spiciness by increasing or decreasing the amount of bird’s eye chillies or by de-seeding the chillies.
5. To serve garnish with a little dried shrimp and roasted peanuts and serve at room temperature.
