Tum som Isaan

AT A GLANCE

  • Serves 4 people

  • 5 red birdseye chillies, or to taste
  • 2 garlic cloves
  • 1 small green papaya, shredded
  • 6 snake beans, cut into 6cm lengths, plus extra to serve
  • 8 cherry tomatoes, halved
  • 1 tbsp ground preserved fish sauce
  • Juice of 4 limes, or to taste
  • 60 ml (¼ cup) fish sauce, or to taste
  • 30 gm light palm sugar, crushed
  • 2 tbsp dried shrimp
  • To serve: roasted peanuts (optional)
01   Pound chilli and garlic in a large wooden mortar and pestle (see note) to a paste. Add papaya and beans and pound to combine, folding mixture over with a large metal spoon as you go. Add remaining ingredients, pound and fold to combine, add peanuts, adjust seasoning to taste (should taste hot, sour and salty) and serve.

Note A traditional large wooden mortar and pestle is used for this recipe and is available from some Asian grocers. If unavailable, use a large bowl and a muddle stick.

Topics:

SUMMER, BEANS, SHRIMP, FISH SAUCE, DRINK SUGGESTION, TOMATOES, LIMES, PAPAYA, SIDE DISH, CHILLIES, GARLIC, THAI

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY AND GERALDINE MUÑOZ

Drinking Suggestion:

AROMATIC YOUNG OFF-DRY RIESLING. , suggested by MAX ALLEN

FEATURED IN

Feb 2011

Feb 2011

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