INGREDIENTS:
200g green papaya
30g carrots
1 snake bean
4 chilies
6 Thai garlic cloves (alternatively 2-3 normal garlic cloves)
2 tablespoons roasted peanuts
25g dried shrimps
3-5 small tomatoes
2 tablespoons palm sugar (alternatively white or brown sugar)
2 tablespoons fish sauce
2 limes (approx. 2 tablespoons)
Preparation:
1. Remove the skin from the papaya and carrot and then wash the papaya to
remove the latex. Cut the snake bean into approx. 3cm long pieces,
the tomatoes into 4 pieces each and the limes into 3 pieces.
2. Cut the papaya and carrot into strips. There are 2 ways to cut the papaya:
In Thailand, it is common to tap the bottom end lengthways with a large, sharp
knife and then carefully cut it off. You can also just use a normal vegetable
peeler. In the video, we show you both techniques. Then place the cut papaya
and carrot pieces in cold water so that they become nice and crispy. 3. Mash
the chilies, garlic and half of the dried shrimp. Add the snake beans and half
of the roasted peanuts and mash again lightly. 4. Mix the palm sugar with the
fish sauce in a large bowl until the palm sugar has melted. Then add the mashed
ingredients (see step 3) and mix. Take the papayas and carrots
out of the water (wait until the water has gone, do not press), and add them
together with tomatoes, roasted peanuts and dried shrimps (the rest)
and mix well so that everything combines nicely. Done!
Note: There are 2 main types of papaya salad in Thailand: Som Tam Thai
(normal salad) and Som Tam Boo Pla Ra (with fermented fish sauce).
This is a Som Tam Thai recipe – easy to cook and delicious for every taste.
The nice thing about papaya salad is that you can customize the taste,
so just use more or less palm sugar (sweet), fish sauce (salty),
limes (sour) and chilies (hot).
And another tip: If you can’t find green papaya, you can
alternatively use kohlrabi – tastes very similar.
Recipe by @bangkokfieber