Som Tam Thai
(THAI GREEN PAPAYA SALAD)
Green papaya 350 grams
Carrot 50 grams
Unsalfted toasted peanuts 50 grams
Dried shrimp 50 grams
Fresh chilli peppers 3 grams
Dressing Lime juice 55 grams
Fish sauce 35 grams
Sugar (brown sugar preferable) 55 grams
Chopped garlic 10 grams
How to prepareWash and peel green papaya and carrots, grate them into long
thin strips.
Crush or grind unsalted toasted peanut.
Soak dried shrimp in water and drain well. Dry them on a baking
sheet in the oven, then grind in a food processor or grinder.
Wash whole fresh chilli peppers and crush them with the flat
part of a knifeblade.
For dressing, mix all the dressing ingredients together, stir until
sugar is completely dissolved.
Just before serving, toss the prepared shredded geeen papaya
and carrot with the dressing, add crushed fresh chilli peppers,
crushed peanuts and ground dried shrimp, Keep some crushed
peanuts and ground dried shrimp to garnish the salad.
Serve the salad on a lettuce leaf and top with the remaining
crushed peanuts and ground shrimp.
Note : For those who prefer a spicier taste, more chilli pepper
may be added.
credit : Chef's suggestion, Thai Airways
