Papaya Salad – Som Tam Thai
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 5 mins |
| Total Time | 55 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 papaya, green
- 1 carrot (s)
- 8 small tomato (s)
- 1 handful shrimp (s)
- 1 clove garlic
- some chilli pepper (s), dried, medium hot to very hot
- 100 g peanuts
- 2 tablespoon, leveled cane sugar or sugar
- 6 tablespoon fish sauce
- 1 small lime (s)
Print Recipe
Pin Recipe Instructions
- Peel the papaya and carrot and cut into strips using a julienne cutter. Roast the peanuts and, after cooling, chop them up in a bag or in a mortar. Chop the prawns and fry them briefly.
- Mortar the prawns with the garlic, chilli and sugar, then stir in the fish sauce and lime juice. Mix in papaya, carrot and peanuts. Season to taste with chilli, lime juice, sugar and fish sauce. Let it steep for at least 15 minutes, then season again to taste.
- Note on the green papaya: I bought the papaya in an Asian store, it`s best to ask, as these are not necessarily in the vegetable display. The price of around 9 euros (the papaya was quite large) is really not cheap, but it`s worth it. The salad brought back culinary memories of my visit to Bangkok. A Thai woman prepared this salad for us in front of our eyes.
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