|SomTam Thai - Spicy Papaya Salad|
Som Tam is typically eaten with sticky rice or rice noodles and is often eaten as a side dish to barbequed chicken.
1 cup raw unripened papaya (or carrots or cucumber or mixture) chopped and sliced into long thin slices
1/3 cup long green beans about 4cm long
3 cherry tomatoes cur in half
1/4 cup roast (unsalted) peanuts
1 1/2 tbsp. dried tiny fresh water shrimps
2 tbsp. fish sauce
3 tbsp. frsh lime juice (don't use lemon - it's just not the same)
2 tbsp. palm sugar or 1 1/2 tbsp. cane sugar
3-10 small red/green hot chillies (in Thailand hottest chillies are known as Prik Kii Noo or 'mouse poo chillies'!)
2 cloves garlic (not peeled)
|Som Tam prepared in large mortar with pestle|
Pound the chillies and garlic in a large mortar until completely crushed.
Add the green beans, peanuts, shrimps and pound gently with pestlewhile stirring with a spoon.
Add fish sauce, lime juice, sugar and mix well.
Add the papaya and tomatoes, and mix gently.
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