Som Tam Salad

On 7th March 2016 by Rachael

IMG_1262-2If you want the perfect post-race or recovery food and you like a bit of spice, you can’t go wrong with this Thai street food classic served with fish, chicken, prawn or Tofu…

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2 cloves of garlic

2-5 Thai chillies (your choice!)

2 tablespoons of roasted peanuts (dry roast natural peanuts yourself)

1 tablespoon of palm sugar (buy from Asian supermarkets)

1 tablespoon of fish sauce (or to taste)

1-2 limes (or to taste)

1 tablespoon of dried shrimp (purchase from Asian supermarkets)

Handful of cherry tomatoes

2 handfuls of green papaya, shredded (purchase from an Asian supermarket)

Handful of Snake beans (green beans will do)

Wash the green papaya, peel and then shave the papaya using a julienne speed peeler. Add the garlic and chilli to a large pestle and mortar and pound until crushed into small pieces. Add 1/2 tablespoon of palm sugar (use orange juice if on a no sugar diet) 1 tablespoon of fish sauce and the the juice of the limes to the mortar and pestle and combine. Most importantly, taste it. If it doesn’t taste right to you, adjust the seasoning to your liking. I like a lot of chilli, but this sometimes requires a bit more sugar to temper it and more lime.

Add one tablespoon of roasted peanuts, a handful of dried shrimp and then slice the tomatoes into the the mortar. Pound the mixture for another 30 seconds and then add the green papaya and green beans and combine. Turn out on a plate and serve with BBQ fish or chicken. Or that’s my favourite.

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