PAPAYA SALAD (SOM TAM)
Award-winning chef Andy Ricker teaches you how to make the famous Thai salad as you've never had it before, with a perfect balance of sweet, sour, spicy, and salty. Bonus: Learn how to shred papaya the way they do at roadside stands in Thailand! We've never seen anything like it.
Provided by Andy Ricker
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Cut off both ends of papaya. Use a vegetable peeler to remove green skin. To shred the papaya, hold it in one hand and use a knife to rapidly chop long, shallow cuts into the surface (making sure all the cuts run lengthwise, in the same direction). Then, thinly slice off the top layer into a bowl. This Thai method of shredding results in papaya strands that are pleasingly irregular and rustic. (Once you get the hang of it, it gets easier and you'll get much faster, but another option is to use a peeler with a shredding blade.) Shred ⅓-½ of the papaya, about 2 loosely packed cups; make sure there are no seeds.(Reserve the rest of the papaya for a different use, or for additional servings of papaya salad.)
- Salad: Place the clay mortar on a towel to keep it stable. To the mortar, add garlic, chiles, and softened palm sugar. Using a long spoon (to mix) and the pestle (to pound), pound and mix the chiles and garlic to break them up, about 10 seconds. Add two quartered pieces of Key lime, and continue pounding and mixing just enough to release juices, 10 seconds. (From this point on, pound lightly to bruise the ingredients and release flavors; do not smash.) Add shrimp; pound lightly, then mix for 5 seconds.
- Trim the long beans and slice into 2½-inch pieces; you should have about ¼ cup of long beans. Add to the mortar; pound lightly to bruise, then mix for 5 more seconds. Add papaya, fish sauce, tamarind water, and lime juice. (To make tamarind water from tamarind pulp: boil 1 cup water and 2 tablespoons tamarind pulp; let cool for 30 minutes; strain.) Use the pestle to lightly pound the salad to the bottom of the mortar, and the spoon to turn the salad over, about 1 minute. Add halved cherry tomatoes, lightly pound, then mix, 10 seconds; add peanuts and toss with the spoon. (Do not pound the peanuts, as they will release oil and make the salad greasy).
- Serve: Place cabbage wedge on the edge of a serving platter. Arrange papaya salad on platter and serve immediately.
GREEN PAPAYA SALAD
Cucumber can replace the green papaya in this salad.
Provided by GODGIFU
Categories Salad Fruit Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine garlic, chiles, and green beans into a mortar and pound roughly. Add the papaya and pound again, to bruise the ingredients. Stir in fish sauce, lime juice, and sugar and pound again. Ad the tomato and pound to combine. Stir in the chopped peanuts and serve.
- If you don't have a mortar and pestle, you can make a version of this in your blender or food processor: coarsely chop the garlic, chile peppers, and green beans. Mix in the papaya, and pulse a few times. Mix in the tomato, fish sauce, lime juice, and sugar. Pulse to combine; salad should still have texture. Transfer to a serving dish and stir in the peanuts.
Nutrition Facts : Calories 45.3 calories, Carbohydrate 7.2 g, Fat 1.6 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 368.1 mg, Sugar 3.9 g
GREEN PAPAYA SALAD
In Isan (and the rest of Thailand), green papaya salad is called som tum, with "som" meaning "sour" and "tum" referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken.
Provided by Julia Moskin
Categories quick, salads and dressings, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
- Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
- Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.
Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 360 milligrams, Sugar 6 grams
GREEN PAPAYA SALAD (SOM TAM MALAKOR)
This papaya salad is light and refreshing. I can easily eat a giant bowl of it and be completely satisfied. And as an extra bonus, this salad is pretty healthy. I sometimes add extra chiles because I enjoy a lot of heat. That's what is great about this recipe, it is easily customized to suit individual tastes.
Provided by Ms. Tea
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place peanuts on a baking sheet.
- Toast in the preheated oven until fragrant and browned, 7 to 8 minutes. Let cool for 5 minutes.
- Grind roasted peanuts, Thai chilies, garlic, dried shrimp, and sugar in a mortar and pestle or food processor. Stir in lime juice and fish sauce to make dressing.
- Toss papaya, tomatoes, green beans, and carrot with dressing. Season with salt and pepper.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 37.3 g, Cholesterol 5.2 mg, Fat 9.8 g, Fiber 7.3 g, Protein 8.9 g, SaturatedFat 1.4 g, Sodium 1126.2 mg, Sugar 16.6 g
SOM TAM (GREEN PAPAYA SALAD)
Provided by Food Network
Time 35m
Yield 4 servings as a side, 2 as a main
Number Of Ingredients 11
Steps:
- Combine chilies, garlic and shallots. Grind and pound with a mortar and pestle until broken down, but not mushy. Using a spoon, scrape down sides and mix well. Add papaya, pound until the stiff shreds become limp and soft (about 3 minutes). Using a spoon, scrape and turn the mixture. Add beans and pound to bruise them. Add sugar, salt and fish sauce one at a time, pounding a little after each addition. Squeeze in the juice from each section of lime, then add the lime pieces to the mortar as well. Add tomato, pound another minute, turning mixture as before. Taste sauce and adjust seasonings, which should be a mixture of sour, hot, salty and sweet. Using a slotted spoon, transfer salad to a small platter. Drizzle on some remaining sauce and serve with sticky rice.
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- Using a pestle and mortar, pound the garlic with the salt then add the peanuts and dried prawns and pound to a coarse paste. Add the lime (if using), bruising it with the pestle, then add the cherry tomatoes and beans to the mortar and carefully work everything together. Next add the bird’s eye chillies, barely crushing them. The more they are pounded, the hotter the dish – and how hot you want it is up to you. Add them earlier if you’re after revenge.
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