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Som Tum ( Thai Green Papaya Salad)

  • 2servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C
MineralsSelenium, Copper, Iodine, Fluorine, Chromium, Potassium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 100g snake beans

  2. 850g green papaya

  3. 250g cherry tomatoes , quartered

  4. 3 small green thai chillies (pik kii noo), chopped finely

  5. 2 tablespoons finely chopped dried shrimp

  6. cup (60ml) lime juice

  7. 1 tablespoon fish sauce (nam pla)

  8. 1 tablespoon grated palm sugar

  9. 2 cloves garlic , crushed

  10. cup coarsely chopped fresh coriander

  11. 2 cups (120g) finely shredded iceberg lettuce

  12. 1/3 cup (45g) coarsely chopped roasted unsalted peanuts

Instructions Jump to Ingredients ↑

  1. Cut the beans in 5cm pieces; cut pieces in half lengthways. Boil steam or microwave the beans until just tender. Drain, rinse under cold water; drain.

  2. Peel the papaya. Quarter lengthways, remove the seeds; grate the papaya coarsely.

  3. Place the papaya and beans in a large bowl or mortar with the tomato, chilli and shrimp.

  4. Add the combined juice, sauce, sugar, garlic and half the coriander; mix firmly with pestle or wooden spoon to combine.

  5. Place lettuce on serving plates; spoon papaya salad over the lettuce, sprinkle with nuts and remaining coriander.

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