Som tam (green papaya salad)

A crunchy, refreshing salad of northeastern Thailand (Isan), made from unripe papaya pounded in a mortar. With grilled chicken (gai yang) and sticky rice, a staple of Thai street eating.

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Method

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1. Peel the papaya, halve it, scoop out the seeds, then shred into thin, long strips with a julienne peeler. Place in cold water so it stays crisp.
2. Pound the garlic and chillies in a large mortar (or with the end of a rolling pin in the bottom of a bowl).
3. Add the dried shrimp and half the peanuts, and pound coarsely.
4. Add the beans, and lightly pound to crack them slightly.
5. Add the palm sugar, fish sauce and lime juice, and stir until the sugar dissolves.
6. Add the drained papaya and the tomato, and mix by gently pressing with the pestle and tossing with a spoon, so the vegetables soak up the dressing.
7. Taste (it should be sour, spicy, salty and slightly sweet), sprinkle with the remaining peanuts, and serve immediately, for example with sticky rice and grilled chicken.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Green papaya is available in Asian shops; a mix of kohlrabi, firm apple and carrot makes a similarly crunchy salad.
• Be careful with the amount of chilli: the original is very spicy, one or two chillies are already enough for a strong flavour.
• Mix it right before serving, as it releases liquid on standing.

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