Som Tum Thai
Som Tum Thai
Papaya SaladGreen papayas arereadily available at Asian and Latin markets. They are the same long papayaseaten ripe, just picked green and young. If they are tough to find, you can subin a julienned fruit or vegetable blend, including carrots, apples andcabbage—all work great for this recipe. Thai salted shrimp are little, orange,bay-sized shrimp that have been salted and dried. They add amazing umami andsalty flavor to this and any dish.
Ingrediënten
MAKES: 4 SERVINGS
Dressing
- ¼ cup 60 ml fish sauce
- ¼ cup 60 ml fresh lime juice
- 3 tbsp 42 g palm sugar or brown sugar
- 1 tbsp 15 g chili paste in soybean oil
- 1 tbsp 12 g msg
- 2 cloves garlic minced
- 1 –3 fresh Thai chilies minced
Salad
- 8 –10 cherry tomatoes quartered, divided
- 1 cup 85 g green beans or long beans, cut on the bias into 1½-inch (4-cm) lengths, divided
- 4 cups 640 g young green papaya, grated
- 1 cup 120 g chopped roasted peanuts, divided
Instructies
- To make the dressing, place the dressing ingredients, four of the cherry tomatoes and ¼ cup (21 g) of the beans into a blender and pulse them together for about 5 seconds.
- The dressing should be slightly chunky, not smooth.
- Adjust the number of chilies depending on how spicy you like your food.
- To assemble the salad, in a large bowl, toss the papaya, remaining tomatoes, remaining beans and some of the peanuts together with the dressing to taste.
- Make sure to aggressively mix the ingredients to slightly break up the tomatoes and beans.
- Garnish the salad with the remaining peanuts.
