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Som Tam Salad - By Chef Rohit Anand
This vibrant salad originates from Laos and is a delightful explosion of sweet, spicy, sour, and salty flavors.
This vibrant salad
originates from Laos and is a delightful explosion of sweet, spicy, sour, and
salty flavors.
Ingredients:
• Raw Papaya: 200 gm
• Toasted Peanuts: 30 gm
• Peeled Garlic: 5 gm
• Bird Eye Chilli: 5 gm
• Dried Shrimp: 10 gm
• Palm Sugar: 5 gm
• Cherry Tomato: 15 gm
• Lemon: 1 No.
• Fish Sauce: 20 gm
• Thai Snake Beans: 10 gm
Method:
1. Roughly crush the peanuts using a pestle.
2. Melt palm sugar in a small pan, adding 4 tsp of water
until it forms a shiny, thick syrup.
3. Peel the papaya and cut it into thin strips. Soak the
strips in cold water.
4. Cut the beans into one-inch pieces, blanch them, and
set them aside.
5. Crush the peeled garlic and bird eye chilli with a
pestle. Add the dried shrimp and crush them further. Mix in the crushed
peanuts.
6. Add the shredded papaya to the mixture, ensuring it
absorbs the flavors.
7. Mix in the palm sugar syrup, cherry tomatoes, beans,
lime juice, and fish sauce.
8. Serve the salad in a large bowl and top it with additional crushed peanuts.
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