Chef Ethan Speizer’s Som Tum
Thai cuisine is known for flavorful dishes that combine five fundamental tastes: sweet, spicy, salty, sour, and bitter. With this crisp and fresh Som Tum, also known as Green Papaya Salad, you can bring a perfect balance of these flavors straight to your dining table!
- 1 Medium Carrot
- 1 Clove Garlic
- 6 Cherry Tomatoes
- 1 ½ Limes, cut into wedges, split
- ½ Lime, juiced
- ½ Medium Green Papaya
- 2 Thai Chilies
- 2 Chinese Long Beans (or any green beans), cut into 1/2 inch segments
- 1 Tablespoon Dried Shrimp
- 2 Tablespoons Pomegranate Seeds
- 10 Leaves Thai Basil, for garnish
- 2 Tablespoons Peanuts, split
- 2 Tablespoons Roasted Peanuts
- 1 Tablespoon Brown Sugar
- ⅛ Teaspoon Sea Salt
- 1 ½ Tablespoons Fish Sauce
Steps to Prepare
- In a dry pan, toast dried shrimp until browned and fragrant.
- Using a mortar and pestle, mash the garlic with a pinch of salt. Add the Thai chilies, half of the peanuts, and dried shrimp and pound until it becomes a fine paste. Add your cherry tomatoes, green beans, lime wedges and bruise with the mortar and pestle.
- Meanwhile, peel your green papaya and carrots. Using your Veggie Bullet, spiralize both.
- Add your mortar and pestle mash to the spiralized papaya and carrots.
- Add lime juice, brown sugar, and fish sauce to the mortar and stir until combined. Taste and add more lime juice if additional acidity is needed. This will act as your vinaigrette.
- Mix all the ingredients together and garnish with peanuts, Thai basil and pomegranate.
- Don't have a Veggie Bullet? You can use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, or a knife and cutting board to slice. Expect additional prep time and counter space.