Ingredients with Measurements:
- 1 green papaya, peeled and shredded
- 2-3 cloves garlic, minced
- 2-3 Thai bird's eye chilies, minced
- 2 tablespoons palm sugar
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1/4 cup cherry tomatoes, halved
- 1/4 cup roasted peanuts, crushed
- 1/4 cup dried shrimp, soaked in warm water for 10 minutes
- 1/4 cup long beans, cut into 1-inch pieces
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. In a mortar and pestle, pound garlic and chilies until they are well mashed.
2. Add palm sugar, fish sauce, and lime juice to the mortar and mix well.
3. Add shredded papaya, cherry tomatoes, long beans, and soaked dried shrimp to the mortar and gently pound for a few seconds until the ingredients are well mixed.
4. Transfer the salad to a serving plate and sprinkle with crushed peanuts.
- Time:
Preparation time: 20 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- 2-4 servings
Nutritional information:
- Calories: 200
- Fat: 10g
- Carbohydrates: 20g
- Protein: 10g
Substitutions for ingredients:
- If you can't find green papaya, you can use green mango or cucumber instead.
- If you don't have palm sugar, you can use brown sugar or honey.
- If you don't have fish sauce, you can use soy sauce or salt.
Variations:
- You can add grilled chicken or shrimp to make it a more substantial meal.
- You can add sliced red onions or scallions for extra flavor.
- You can add fresh herbs like cilantro or mint for a pop of freshness.
Tips and tricks:
- Be careful when handling Thai bird's eye chilies as they are very spicy. Use gloves if necessary.
- Soaking the dried shrimp in warm water will help soften them and remove any excess saltiness.
- Adjust the amount of sugar, fish sauce, and lime juice to your liking.
Storage instructions:
- This salad is best eaten fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the salad in a shallow bowl or on a large plate.
- Garnish with extra crushed peanuts and fresh herbs.
Garnishes:
- Crushed peanuts
- Fresh herbs like cilantro or mint
Pairings:
- This salad pairs well with sticky rice and grilled meats.
Suggested side dishes:
- Grilled chicken or shrimp
- Sticky rice
Troubleshooting advice:
- If the salad is too spicy, add more shredded papaya or cucumber to balance out the heat.
- If the salad is too salty, add more lime juice or sugar to balance out the flavors.
Food safety advice:
- Make sure to wash the papaya and other ingredients thoroughly before using.
- Store any leftovers in the fridge and consume within 2 days.
Food history:
- Isan-Style Green Papaya Salad, also known as "Som Tam," is a popular dish in Thailand and Laos. It originated in the northeastern region of Thailand called Isan.
Flavor profiles:
- This salad is sweet, sour, salty, and spicy all at once.
Serving suggestions:
- Serve the salad as a light lunch or as a side dish to a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai