You are looking for inspiration recipes som tum (thai green papaya salad) that are delicious? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious som tum (thai green papaya salad) should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of som tum (thai green papaya salad), start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare som tum (thai green papaya salad) good wherever you are, because as long as you know the trick, this dish is can be treat special

Ingredients and seasonings required exist for make

1. Prepare 100 grams Papaya (unripe), julienned
2. Prepare 1 clove Garlic
3. Take 1 tbsp Dried shrimps
4. Take 4 Green beans (fresh)
5. Prepare 3 Cherry tomatoes
6. Use 1 1/2 tbsp ● Fish sauce
7. Prepare 2 tbsp ● Lemon or lime juice
8. Prepare 1/2 tsp ● Soft light brown sugar
9. Prepare 1/2 tsp ● Red chili pepper (ground)
10. Take 1 tbsp Peanuts

Conclusion Home » Recipes » All Recipes » Soups & Salads » Thai Green Papaya Salad ส้มตำไทย (som tum). It is little lemony, little sweet, little fishy, little crunchy and just a little chilly. Serve Thai Som Tum Recipe as a side dish along with Vegetarian Thai Red Curry and Steamed Rice for a weekend dinner. Tam-style pounded salads are integral to the cuisines of Laos and Isan, and they have become a fast-food, on-the-go item that can now be found all over Thailand and pretty much any place that serves Lao or Thai dishes outside of Southeast Asia.

How to make Som Tum (Thai Green Papaya Salad):

1. Soak the dried shrimp in 1 tablespoon of lukewarm water (not listed) to soften. (Don't discard this soaking water!)
2. Wash the green papaya, peel, deseed, and julienne. Soak in water briefly to remove the bitterness.
3. Crush the peanuts.
4. Crush the garlic, add the rehydrated shrimp, and pound. When they are mashed, add the fresh green beans that were cut into 3 cm long pieces, and pound further.
5. Add the crushed peanuts and red chili pepper, then add the drained papaya. Pound and mix altogether until the papaya is wilted.
6. Combine the fish sauce, water from rehydrating the dried shrimp, and the lemon (lime) juice. Add to the mortar from Step 5, and lightly pound to let the flavors penetrate into the ingredients.
7. Add the cherry tomatoes, and lightly pound and mix altogether. Serve on a plate, and it's done.
8. I used ground red chili pepper this time. You can use fresh green chili pepper, or dried red chili pepper.
9. Done and ready to serve!

While som tam salads follow the same basic preparation blueprint (more on that later), ingredients and flavor profiles vary from region to. In a large som tum mortar, place garlic, green beans, dried shrimp, peanuts and chillies. Use a wooden pestle to bruise ingredients. Add the shredded papaya, fish sauce, lime juice and sugar. Use a spoon and the pestle to mix and bruise the salad.

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