Som Tum (Thai Green Papaya Salad)

1. 1

   Soak the dried shrimp in 1 tablespoon of lukewarm water (not listed) to soften.

2. 2

   (Don't discard this soaking water!)

3. 3

   Wash the green papaya, peel, deseed, and julienne.

4. 4

   Soak in water briefly to remove the bitterness.

5. 5

   Crush the peanuts.

6. 6

   Crush the garlic, add the rehydrated shrimp, and pound.

7. 7

   When they are mashed, add the fresh green beans that were cut into 3 cm long pieces, and pound further.

8. 8

   Add the crushed peanuts and red chili pepper, then add the drained papaya.

9. 9

   Pound and mix altogether until the papaya is wilted.

10. 10

    Combine the fish sauce, water from rehydrating the dried shrimp, and the lemon (lime) juice.

11. 11

    Add to the mortar from Step 5, and lightly pound to let the flavors penetrate into the ingredients.

12. 12

    Add the cherry tomatoes, and lightly pound and mix altogether.

13. 13

    Serve on a plate, and it's done.

14. 14

    I used ground red chili pepper this time.

15. 15

    You can use fresh green chili pepper, or dried red chili pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.