Som Tam is traditionally made with thinly sliced, raw, green papaya. However, as this ingredient is only available in specialist grocers we have replaced the papaya with sliced green apples and carrots. A refreshing salad to complement a rich curry.
1 green eating apple (sliced)
2 medium sized carrots (grated)
42g fine beans (blanched)
2 Tbsp roasted peanuts
5 cherry tomatoes (halves or quarters)
3 bird eye chillies
2 cloves of garlic
20g dried shrimp (optional)
14g palm sugar (or white sugar)
3 Tbsp fish sauce
Juice from 1 lime
Serves 3 - 4 as a side dish
Core and slice the apple and squeeze a little juice over. Mix well and keep aside for later.
Place the garlic and chillies in a wooden mortar and roughly pound them.
Add the dried shrimps and continue pounding until it breaks up into smaller pieces.
If using palm sugar, add to the shrimp to break it up.
If you do not have a mortar and pestle, finely chop the garlic, chillies and prawns in a food processor.
Remove pounded ingredients and place into a glass dish and add the tomatoes.
If using sugar, add to the fish sauce and lime juice in a cup and add this to the pounded ingredients.
Next add the sliced apple, carrots, blanched fine beans and peanuts.
Toss well and refrigerate until time to serve.
Recipe from http://www.wingyipstore.co.uk