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Recipes / Som tum Chai Thai Style Green papaya Salad
Ingredients
| Raw Papaya (Julienne) |
1kg |
| Carrot (Julienne) |
250 g |
| Roasted Peanut (Crushed) |
113 g |
| Cherry Tomatoes (halved) |
70 g |
| Garlic coarsely chopped |
6 g |
| Thai chili (roughly hopped) |
10 gm |
| Tamarind pulp |
60 ml |
| Lemon juice |
60 ml |
| Nam pla (fish sauce) |
90 ml |
| Palm sugar |
30 g |
| Dries Shrimp (chopped) |
2 g |
| Long Beans (cut into lengthwise) |
350 g |
| Cabbage Leaves |
10 g |
| Steamed sticky rice |
1.53 kg |
Method
- Combine Lemon juice, Tamarind pulp, Nam pla (fish sauce), Palm sugar, Thai chili (roughly chopped), Dries Shrimp (chopped) and stir then add beans to it
- Pound the mixture till beans get bruise, add Papaya and carrot juliennes and crushed peanut.
- Stir in the tomatoes bruise lightly and serve after matching the taste
- Serve the salad in cabbage leaf with sticky rice as side dish
Note - Seasoning can adjust before serving with fish sauce, lemon juice and Palm sugar.
