Updated May 12, 2015.
Eco-friendly Papaya Salad (Som Tam) may be the #1 most widely used salad in Thailand, and it is especially preferred among Thai women - possibly since it's lower in fat and calories, but high in taste and eating satisfaction, assisting you stay slim. This salad recipe is crunchy-scrumptious, whether offered like a side dish/appetizer, or because the primary course. Cooked shrimp or crab meat could be added (or cashews if vegetarian), or actually eat it as being they are doing in Thailand: having a bowl of sticky grain. ENJOY!
- SERVES 4+ (Makes a person large bowl of Som Tam)
- 1/2 eco-friendly papaya (see buying instructions below)
- 1- 2 cups bean sprouts
- 1/2 British cucumber, sliced into matchstick-like pieces
- 2 tomato plants, reduce thin wedges or strips
- 3 eco-friendly onions, reduce matchstick-like pieces
- 1/2 cup fresh coriander
- 1/3 cup fresh tulsi
- 1/4 cup dry roasted peanuts, ground or chopped
- Optional: 3/4 to at least one cup cooked shrimp or crab meat (if vegetarian: add 1/2 to at least one cup fried tofu)
- 3-4 cloves garlic clove, minced
- juice of just one lime
- 3 Tablespoons of. fish sauce (OR 4 Tablespoons of. soy sauce if vegetarian)
- 2 Tablespoons of. brown sugar
- 1-2 Tablespoons of. liquid honey (to taste)
- 1 teaspoon. shrimp paste (OR 1 teaspoon. ground bean sauce if vegetarian)
- 1-2 Thai red chilies (or substitute 1/2 teaspoon. or even more dried crushed chili)
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Shopping Tip: With this salad, you can test searching for any very eco-friendly papaya at the supermarket (either 2 Hawaiian papayas or 1 Caribbean type). However, I suggest purchasing one in an Asian store, the way it's difficult to tell whether a papaya is really eco-friendly or within the stages of ripening. Asian stores and markets sell eco-friendly papayas labelled as a result.
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Sometimes they're even sliced open so that you can view it is eco-friendly inside (the seeds is going to be white-colored).
- Stir all "dressing" ingredients together. This dressing ought to be tangy - a mix of sweet, sour, spicy and salty, but more sweet than sour (this helps balance the sharpness from the papaya).
- Slice the papaya in two lengthwise and crack it open. Scrape the seeds and discard. Then start each half and remove the eco-friendly skin.
- Make use of a large-size grater to grate the papaya, or shred it as being they are doing in Thailand: just make many lengthy cuts in to the flesh, then thinly slice from the top layer right into a bowl (to determine what this appears like, visit: How you can Shred Eco-friendly Papaya .
At this time, Thai cooks preform an optional step, bashing the shredded papaya having a pestle to create the juice. One other way would be to put the shredded papaya inside a mixer and pulse briefly.
- Taste-test the salad. Should you'd prefer it saltier, increase the fish sauce or soy sauce. Should you'd prefer it sweeter, drizzle over a bit more honey. Toss again.
- Portion out into bowls and top using the ground peanuts plus reserved tulsi. ENJOY!