SPICY SOM TUM
THIS RECIPE IS FROM MY COOKBOOK CONFIDENCE IN THE KITCHEN
Serves 4 as a side
2 garlic cloves, crushed
1-2 small Thai green or red chillies (to taste), finely chopped
2 tablespoons roasted peanuts
2 tablespoons dried shrimp (optional)
180 g (2 cups) grated green papaya
3-4 snake beans (see tip)
8 cherry tomatoes, halved
Juice of 1 ½ limes
½ teaspoon grated palm sugar (or raw sugar if you can’t find it)
¼ teaspoon sea salt
Grab a mortar and pestle. (If you don’t have one, a metal bowl and the end of a rolling pin will do the job!) Pound the garlic and chilli, then add the nuts and shrimp (if using) and pound a few times.
For the next part, you need both hands and a little bit of Thai grit! Add the remaining ingredients to the mortar and quickly bruise the salad. Grab a spoon, then continue to pound with the pestle and mix with the spoon until the salad is completely combined and coated in the chilli paste and Thai flavours.
Transfer the salad to a large serving bowl, give everything a final toss and serve immediately with Moo Ping Pork Skewers.
Snake beans are very long green beans that are popular in South East Asia. You can buy them at Asian supermarkets.
You can use soy sauce instead of fish sauce and omit the shrimp to make a vegan version of this recipe.