Cherry & Dennis Helper Habitat
Thai Som Tam Green Papaya Salad
泰式青木瓜沙律
Recipe overview
Shredded green papaya, tomato and beans are lightly pounded in a sweet-sour fish-sauce dressing while staying crisp.
01
Ingredients
Main ingredients
- 500 g green papaya
- 150 g cherry tomatoes
- 100 g yardlong beans
- 60 g toasted peanuts
- 2 cloves garlic
- 1 to 2 red chillies
Thai sour-spicy dressing
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1.5 tbsp palm sugar
02
Tools
- large mortar and pestle
- peeler
- julienne grater
- cutting board
- kitchen knife
03
Steps
Step 1
1. Wash
Wash, peel and halve the green papaya and scrape out every seed.
Step 2
2. Julienne the papaya
Julienne the papaya, soak in ice water for 5 minutes, and drain thoroughly.
Step 3
3. Halve the tomatoes and cut the beans into 3 cm lengths
Halve the tomatoes and cut the beans into 3 cm lengths.
Step 4
4. Lightly pound the garlic and chillies until broken but not puréed
Lightly pound the garlic and chillies until broken but not puréed.
Step 5
5. Add the beans and pound a few times to bruise their surfaces
Add the beans and pound a few times to bruise their surfaces.
Step 6
6. Add the palm sugar and press with the pestle until mostly dissolved
Add the palm sugar and press with the pestle until mostly dissolved.
Step 7
7. Add the lime juice and fish sauce and mix with a spoon and pestle
Add the lime juice and fish sauce and mix with a spoon and pestle.
Step 8
8. Add the tomatoes and press gently to release a little juice
Add the tomatoes and press gently to release a little juice.
Step 9
9. Add the papaya in two batches
Add the papaya in two batches, lifting from the bottom with a spoon each time.
Step 10
10. Pound and toss lightly for about 1 minute
Pound and toss lightly for about 1 minute, keeping the papaya crisp.
Step 11
11. Add half the peanuts
Add half the peanuts, taste, and adjust the sour, sweet, salty and spicy balance.
Step 12
12. Plate and scatter over the remaining peanuts
Plate and scatter over the remaining peanuts; serve immediately or refrigerate within 2 hours.
Common mistakes
- Do not cook ingredients that are still frozen or poorly drained because heating and seasoning will be uneven.
- Do not force the cooking with excessive heat; a browned exterior does not prove the centre is safely cooked.
- Keep raw and cooked food, knives and boards separate, and wash hands after touching raw ingredients.
- Do not leave the finished food at room temperature; eat, hold hot, or refrigerate within 2 hours.
Tips
Measure and arrange every ingredient before starting to reduce omissions and cross-contamination.
