"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."
Pictured with grilled pork skewers.
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.
- Serves 4 - 6
- 20 mins preparation
Ingredients
- 50 gm (about 16) small mixed peeled and unpeeled garlic cloves
- 90 gm (about 8) small heirloom cherry tomatoes, halved
- 40 gm dried prawns, soaked in cold water for 5 minutes, then drained
- 80 gm snake beans, cut into 4cm lengths
- 8-10 small Thai scud chillies, or to taste (see note)
- 2 heaped tbsp roasted peanuts
- 1 thin slice lime
- 360 gm peeled and shredded green papaya (about 2 small)
- 80 gm light palm sugar, or to taste, crushed
- 100 ml lime juice (from about 5 juicy limes), or to taste
- 100 ml tamarind water (see note), or to taste
- 60 ml fish sauce, or to taste (ΒΌ cup)
- Large pinch of roasted chilli powder (see note)
Method
Main
- 1Crush 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 β do not overwork. Season with palm sugar, lime juice, tamarind water, fish sauce and chilli powder to taste β it should be sweet and sour, hot and salty β and serve.
Notes
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
