Possibly one of the most popular of Thai foods, som tum can be found made at every street corner and sold alongside Thai BBQ chicken and sticky rice. The sweet, tangy, spicy salad can pack a punch so be careful when ordering it in Thailand. The spiciness depends on how many little red Thai chilies you want in it; 2 are the maximum I can handle!

Shredding the papaya is an important part of this recipe. Select a green papaya (it should be firm and white and not yellow or wilted). Thai’s traditionally use the knife, but this method requires skill to not injure oneself, therefore I suggest the julienne peeler to give you fine shreds of the papaya. This must immediately be transferred into iced water to make sure your papaya is nice and crisp when it goes into the salad. Because the salad is best crispy, it should be served immediately.

Another piece of equipment essential to make this salad is a largish mortar and pestle. One large enough to take all the contents of the salad is ideal, but if yours is small, fret not, it can be done in batches.

Ingredients

• 1 medium sized raw papaya, shredded and soaked in ice water for 10-15 mins. (about 1 ½ cups shredded papaya)
• 2 cloves garlic
• 2 Thai chilies (or to taste)
• 1 ½ tbsp (packed) finely chopped palm sugar
• 2-3 long beans cut into 2-inch lengths
• 1 tbsp dried shrimp
• 3 tbsp roasted peanuts
• 2 tbsp lime juice (1 lime)
• 2 tbsp tamarind pulp
• 1 ½ tbsp fish sauce
• ½ cup grape/cherry tomatoes halved or small tomatoes cut into wedges

Method

Drain papaya and remove as much water as possible using paper towels. Too much water will dilute the dressing.

Pound garlic and chillies in the mortar. Add palm sugar and mash till all the sugar is dissolved. Add the shrimp and pound, then the peanuts and continue pounding (reserve some peanuts for topping when plating). Add the long beans and pound till they are slightly broken. Add the shrimp and peanuts, pound to break the peanuts up slightly. Add fish sauce and lime juice. Add the skin of the squeezed lime as well. Stir using a large spoon. Add the tomatoes and the papaya. Pound with the pestle and flip the contents with the spoon. Repeat till the contents are mixed fully and the tomatoes are slightly crushed. Plate the salad and sprinkle with remaining peanuts.

Serve with sticky rice and Thai BBQ chicken.