Som dtum Thai

AT A GLANCE

  • Serves 2 - 3 people

This recipe makes a large serving for one - a mortar and pestle generally takes only this amount, though you could double it, but no more than that. It's the sort of dish that works best shared as an accompaniment and this recipe makes a side for two to three people.

  • 150 gm green papaya, shredded (or julienned)
  • 2 tbsp grated palm sugar
  • 3 large cloves garlic
  • 2 red birdseye chillies
  • A handful of green beans, cut into 3cm lengths
  • ½ tbsp fresh roasted peanuts
  • 1 tbsp dried prawns
  • 4 grape or cherry tomatoes, halved
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
01   Shred papaya with a papaya shredder, rinse under cold running water to remove sap (5-10 minutes), then place in a bowl of iced water for a minute to crisp. Drain and refrigerate.
02   With a deep mortar and pestle grind the palm sugar, garlic and chillies together until they’ve almost formed a paste.
03   Add beans, peanuts and dried prawns and pound until they’re crushed and slightly flattened.
04   Add tomatoes and gently crush until juices start to ooze out but they’re still intact.
05   Add fish sauce and lime juice, pound and toss alternately with the pestle and spoon until palm sugar mixture is dissolved and well incorporated into the rest of the liquid.
06   Add the papaya cold from the fridge, toss and serve without delay.

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Topics:

PAPAYA, CHILLIES, THAI, SALAD, TOMATOES, PRAWNS, GARLIC, CHEFS' RECIPES, SUMMER, PEANUTS, BEANS, SIDE DISH

Recipe:

AMY CHANTA

Photography:

JOHN PAUL URIZAR

Styling:

EMMA KNOWLES

FEATURED IN

Feb 2015

Feb 2015

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