Som Thum Thai - Thai Green Papaya Salad

While green papaya may seem a world apart from the tender orange tropical fruit we all know, green papayas aren’t a different species of papaya. They’re simply immature papayas that have not yet begun to ripen. When green, they have white flesh, a neutral flavor and crunchy carrot-like texture making them perfect for salads.

Green papaya salad is the most popular dish among women in Thailand according to surveys on local Thai TV's. It is a Northeastern food that is often paired with glutinous rice.

This papaya salad recipe is a ringer for your favorite takeout Thai version.

INGREDIENTS:

100 grams green Papaya

30 grams carrots 30 grams red bell pepper

20 grams red onion

30 grams long Beans

Few pcs. of cherry tomatoes

1 pc. medium red chilli

45 grams peeled and cooked medium prawns

10 grams garlic

20 grams peanuts

20 ml lemon Juice

20 ml fish sauce

10 grams white sugar

PREPARATION:

1.In a small pan, roast peanuts over medium high heat, tossing it frequently until nuts are well roasted.

2.Thinly slice papaya, carrots, onion, red bell pepper and red chilli, cut long beans into short pieces, about 1 ½ inches.

3.Mix lemon juice, fish sauce and sugar in a small bowl. Whisk to combine evenly and set aside.

4.Using a mortar and pestle, gently pound the garlic and chili until both are crushed and broken into small pieces. Add papaya and carrot to the mortar and pound vigorously until liquid begins to form in the bottom of the bowl. Add long beans and pound until it breaks apart. Pour combined liquid and the rest of the ingredients into a salad bowl and toss gently.

Optional: cut cherry tomatoes in half before adding them into the salad bowl.

5.Serve immediately or refrigerate and serve within a couple of hours.