Thai Som Tam Salad

Ingredients

• Green Papaya 10 oz
• Peanut Sprouts 0 oz
• Garlic 2 cloves
• Thai Bird's Eye Chili 3 pieces
• Dried Squid 1 tablespoon
• Palm Sugar 0 oz
• Marinated cherries 7 pieces
• Lime ½ pieces
• Fish Oil 1½ spoons
• Kenyan Beans 5 oz

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Grate the green papaya or slice it into thin strips.

Step 3

Soak in cold water – the papaya will become crunchy, and excess starch will be removed.

Step 4

Toast the peanuts in a dry skillet.

Step 5

Lightly crush the peanuts in a mortar. Transfer to a separate plate. Reserve a few for garnish.

Step 6

Coarsely chop the beans, discarding the ends. You can substitute regular green beans for Thai beans. In a mortar, grind the chili, peeled garlic cloves, and dried shrimp together. Be careful not to turn it into a paste; there should still be visible pieces in the mortar.

Step 7

Add the peanuts to the mixture and stir well.

Step 8

Mash the papaya with the spicy sauce using a pestle or your hands (wearing gloves) to allow it to absorb the flavors.

Step 9

Melt palm sugar in a saucepan with a small amount of water. Remove from heat when the sugar has turned into a thick, glossy mass.

Step 10

Squeeze the juice from half a lime. Add the caramel, tomatoes, beans, fish sauce, and lime juice to the papaya. Mix well, gently mashing with a pestle.

Step 11

Transfer to a large plate and sprinkle with peanuts on top.