Chefs' Recipes

David Thompson’s green papaya salad

Long Chim and Nahm chef David Thompson shares his take on som dtum, a North-eastern Thailand papaya salad that pairs perfectly with grilled meats.
Ben Dearnley
4 - 6
20M

“This classic recipe, som dtum, is from the north-east of Thailand,” says Long Chim and Nahm chef David Thompson, “but now every Thai person loves it.”

Ingredients

Method

Main

1.Crush garlic, then tomatoes with a pinch of sea salt flakes with a large wooden mortar and pestle, or in a bowl. Add prawns and pound to crush, then add beans, chillies, peanuts and lime, and pound. Add papaya and bruise – do not overwork. Season with palm sugar, lime juice, tamarind water, fish sauce and chilli powder to taste – it should be sweet and sour, hot and salty – and serve.

Scud chillies and roasted chilli powder are available from Thai grocers. To make tamarind water combine 100gm seedless tamarind pulp in a bowl with 100ml boiling water, cover and stand until soft (20-30 minutes), then pass liquid through a fine sieve (discard solids). Drink suggestion by Greg Plowes

Notes

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