02 Jun World Recipe: Som Tam

Som Tam, originating from northeastern Thailand, reflects the rich culinary influence of its neighbors Laos and Cambodia. This salad, known as Tam Mak Houng in Laos and Bok L’Hong in Cambodia, offers various variations in Thailand, such as one with fermented fish or pickled crab.

Ingredients:

1 very firm and dark green unripe papaya

200 g small fresh shrimp or 4 teaspoons dried small shrimp

3 carrots, grated into thick pieces

6 cherry tomatoes

2 tablespoons nam pla sauce or nuoc mam sauce

Juice of 3 limes

2 tablespoons palm sugar

6 tablespoons unsalted roasted peanuts, crushed

3 crushed garlic cloves

1 tablespoon tamarind juice

3 Thai red chillies, chopped into large pieces

A few Thai cilantro leaves

Instructions:

1. Peel and cut the papaya in half lengthwise, remove the seeds, and rinse to remove acidity.
2. Grate the papaya and mix with the grated carrots.
3. Crush the peppers and garlic into a paste with a mortar; mix with the papaya and carrots.
4. Season with palm sugar, fish sauce, tamarind juice, and lime juice.
5. Add the tomatoes and shrimp, mix well.
6. Incorporate the peanuts and mix again.
7. Garnish with Thai cilantro leaves to enhance the flavors.