Som Tum with Shrimp Paste (ส้มตำใส่กะปิ)

Serves: 2

What you need:
  • 2 cups Green papaya, julienned
  • 2 cups Carrot, julienned
  • Iced water
  • 1 tsp Garlic
  • 2-5 Dried red chillies
  • 2-5 Fresh red chillies
  • 1 tsp Palm sugar
  • 1 tsp Thai shrimp paste (กะปิ)
  • 2 Tbsp Fish sauce
  • 1 Tbsp Lime juice
  • 2 Tbsp Tamarind concentrate
  • 3 Green beans, cut into 1 inch pieces (optional)
  • 3 Cherry tomatoes, halved (optional)

Julienned papaya & carrots

Mortar & pestle

How to put this together:
  1. Put julienned green papaya & carrot in iced water until needed
  2. Using mortar & pestle, pound together garlic + dried red chillies + fresh red chillies
  3. Add palm sugar + shrimp paste. Mash & mix.
  4. If using, add green beans, roughly pound
  5. If using, add cherry tomatoes, squish them to release the juice
  6. Add fish sauce + lime juice + tamarind concentrate
  7. Taste & season
  8. Drain papaya & carrot well. Use salad spinner if you have, to get rid of as much water as possible.
  9. Add papaya + carrot. Gently pound & mix.
  10. Taste & season
  11. Serve with sticky rice, grilled chicken, grilled fish, fresh vegetables

Green papaya is super expensive 😦

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