Ingredients
- 1 Coriander leavesBig size or weighing about 350 grams, peeled and julienned
- 2Cut into 2 inch long pieces
- 1 CrackerJulienned
- 3 Fish ballCut into small wedges
- 2 cloves
- 3 tablespoons Roasted peanutUnsalted and chopped
- 3 Ground tumeric
- 1 1/2 tablespoons
- 2 Lettuce leaves
- 1 1/2 tablespoons Chicken stock
- 2 teaspoons Lime juice
Directions
Som Tum is one of the popular dish in Thailand, originated from North Eastern part. The combination of spicy, sour and sweet flavors makes this dish a classic and popular. Adjust the spiciness in this recipe to your level.
Steps
1 Done | Soak the julienned papaya on the water and drain them well on paper towels. |
2 Done | Add the cloves and chillies in the mortar and pound until crushed and no more big chunks. |
3 Done | Add the palm sugar, fish sauce, tamarind juice and lime juice into the mortar, pound and mix well until the sugar palm fully dissolved. |
4 Done | Add the tomato wedges and roasted peanuts into mortar and pound to break them slightly. |
5 Done | Add the shredded green papaya and carrots, mix them all together, pound lightly. Transfer the salad on plate and serve. |