Som Tam (Green Papaya Salad)
Pounded-to-order Thai salad of shredded green papaya, tomatoes, long beans, peanuts, and dried shrimp in a fiery lime-fish-sauce dressing.
Ingredients
- green papaya3 cups, shredded
- garlic2 cloves
- Thai bird's eye chilies2-4, to taste
- long beans or green beans1/2 cup, cut into 1-inch pieces
- cherry tomatoes1 cup, halved
- palm sugar1 1/2 tbsp
- fish sauce2 tbsp
- lime juice3 tbsp
- tamarind concentrate1 tsp
- dried shrimp1 tbsp
- roasted peanuts3 tbsp
Steps
Pound garlic and chilies.
Pound garlic and chilies in a large mortar until pasty.
Add long beans and lightly bruise — don't smash.
Add and dissolve dressing ingredients.
Add palm sugar, fish sauce, lime juice, and tamarind. Pound and stir until the sugar dissolves.
Add tomatoes, dried shrimp, and peanuts.
Add tomatoes and bruise to release juice. Add dried shrimp and 2 tbsp peanuts and pound briefly.
Add and bruise shredded papaya.
Add the shredded papaya. Pound gently with one hand while turning with a spoon, lifting from the bottom, until the papaya is bruised and dressing is absorbed, 30 seconds.
Plate and top with peanuts.
Pile onto plates, top with the remaining peanuts. Eat right away.
Nutrition, per serving. 180 calories. Protein 9.5 grams, 19 percent. Carbs 19 grams, 39 percent. Fat 9 grams, 42 percent. Fiber 4.5 grams, sugar 10 grams, saturated fat 1.5 grams, sodium 1100 milligrams. Estimated from ingredients.
