Cook and Scale
Som Tam (Thai Green Papaya Salad)
4 servings · 20 min total
A pounded raw salad of shredded green papaya, tomato, and dried shrimp, blazing with chilli and balanced by lime and palm sugar.
Ingredients
- 400 g green papaya, shredded
- 1 carrot, shredded
- 150 g cherry tomato, halved
- 80 g green beans, cut into short lengths
- 3 garlic
- 3 fresh chilli
- 1 tbsp dried shrimp
- 3 tbsp fish sauce
- 2 tbsp palm sugar
- 3 tbsp lime juice
- 40 g peanuts, roasted and crushed
Contains: Peanut, Fish, Crustaceans
Allergen info is best-effort — please verify yourself.
Method
- 1.
Pound garlic and chilies — Pound the garlic and chillies in a large mortar and pestle until roughly crushed.
- 2.
Bruise the vegetables — Add the dried shrimp, green beans, and cherry tomatoes and lightly bruise with the pestle to release their juices.
- 3.
Season the dressing — Season with fish sauce, palm sugar, and lime juice, pounding briefly to dissolve the sugar and combine the dressing.
- 4.
Add the papaya — Add the shredded green papaya and carrot in batches, gently pounding and tossing with a spoon between additions so the dressing coats everything evenly.
- 5.
Adjust and garnish — Taste and adjust with more lime, fish sauce, or sugar as needed, then transfer to a plate and top with the crushed peanuts.