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Papaya Salad Som Tam Recipe

  • 2servings
  • 10minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E
MineralsSelenium, Iodine, Fluorine, Potassium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups mango or carrots or raw papaya or cabbage or cucumber , shredded

  2. 3 Fresh bird's eye chili peppers ,

  3. 4 tbsp unsalted, toasted peanuts , coarsely ground

  4. 5-6 tsp dry shrimps ,

  5. 1 Sea crab (if you like) In Thailand we use salted crab

  6. 1/4 cup fish sauce

  7. 1 tbsp brown sugar

  8. 1/2 cup lime juice

  9. 2 cloves garlic chopped

Instructions Jump to Ingredients ↑

  1. To make the dressing, combine all the dressing ingredients together and set aside.

  2. Grate the carrots or any of the vegetables mentioned above, rinse in cold water and drain well.

  3. Toss the salad with the salad dressing adding the creshed bird's eye chili peppers should your salad spicy.

  4. Add a teaspoon of the peanuts and ground shrimps and toss thoroughly.

  5. Taste and plate the salad and garnish with ground peanuts and ground shrimps.

  6. Tips.-

  7. It is recommended that once this salad is tossed it should be eaten immediately since Thai salad dressings do not have oils which help salads stay fresh longer.

  8. For westerner I suggestion try to use only 1 fresh chilli at first and you can try more next time.

  9. Do you know that the flesh and oil from papaya is used to make meat tenderizers? NO wonder it helps your digestion.

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