AT A GLANCE
"This classic recipe, som dtum, is from the north-east of
Thailand," says Long Chim and Nahm chef David Thompson, "but now
every Thai person loves it."
Pictured with grilled pork skewers.
50 gm (about 16) small mixed peeled and unpeeled garlic cloves
90 gm (about 8) small heirloom cherry tomatoes, halved
40 gm dried prawns, soaked in cold water for 5 minutes, then drained
80 gm snake beans, cut into 4cm lengths
8-10 small Thai scud chillies, or to taste (see note)
2 heaped tbsp roasted peanuts
1 thin slice lime
360 gm peeled and shredded green papaya (about 2 small)
80 gm light palm sugar, or to taste, crushed
100 ml lime juice (from about 5 juicy limes), or to taste
100 ml tamarind water (see note), or to taste
60 ml (¼ cup) fish sauce, or to taste
Large pinch of roasted chilli powder (see note)
||Crush garlic, then tomatoes with a pinch of sea salt flakes with a large wooden mortar and pestle, or in a bowl. Add prawns and pound to crush, then add beans, chillies, peanuts and lime, and pound. Add papaya and bruise – do not overwork. Season with palm sugar, lime juice, tamarind water, fish sauce and chilli powder to taste – it should be sweet and sour, hot and salty – and serve.
NoteScud chillies and roasted chilli powder are available from Thai grocers. To make tamarind water combine 100gm seedless tamarind pulp in a bowl with 100ml boiling water, cover and stand until soft (20-30 minutes), then pass liquid through a fine sieve (discard solids).
PALM SUGAR, SNAKE BEANS, GARLIC, LONG CHIM, THAI, DAVID THOMPSON, SALAD, MAIN, GREEN PAPAYA, HEALTHY, FISH SAUCE