Papaya Salad – Som Tam
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g papaya, as reen as possible, i.e. unripe
- 50 g carrot (s)
- 50 g peanuts, unsalted
- 50 g shrimp, fresh or frozen, thawed
- 2 chilli pepper (s), fresh
- 55 g lime juice
- 35 g suar, brown
- 35 g fish sauce
- 10 g arlic, chopped
- possibly pointed cabbage
Print Recipe
Pin Recipe Instructions
- Peel the papaya and carrots and cut or slice into thin, long strips. Chop the peanuts in a mortar or chop with a knife. Cut the chilli peppers into thin strips or rings, the kernels can also be removed, then they will be less spicy. Depending on the degree of spiciness you want, more than 2 chilies can be used.
- Put all ingredients, including the shrimp, in a bowl. I`ve added some finely chopped pointed cabbage to this recipe - this is a matter of taste.
- For the dressing, stir lime juice, sugar, fish sauce and garlic until the sugar has dissolved (I heat the ingredients in a saucepan until they are lukewarm, then the sugar dissolves faster!).
- Mix the dressing with the salad just before serving. Sprinkle some chopped peanuts on top and arrange on a lettuce leaf with the shrimp that have been put back.
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