Best 2 Thai Green Papaya Salad Som Tum With Grilled Thai Shrimp Recipes

SOM TAM (GREEN PAPAYA SALAD)

SOM TAM (Green Papaya Salad) image

Provided by Food Network

Time 35m

Yield 4 servings as a side, 2 as a main

Number Of Ingredients 11

Ingredients

6 fresh kii noo chiles, whole, or 2 fresh Serrano chilies, thinly sliced
1 tablespoon coarsely chopped garlic
1 teaspoon coarsely chopped shallot
1 small hard, green unripe papaya, peeled and finely shredded (about 2 cups)
9 green beans, trimmed and cut into 2-inch lengths
1 teaspoon palm sugar or granulated sugar
1/4 teaspoon salt
2 tablespoons fish sauce
1/4 lime, quartered
1 plum tomato, quartered
Sticky rice, for serving

Steps:

Combine chilies, garlic and shallots. Grind and pound with a mortar and pestle until broken down, but not mushy. Using a spoon, scrape down sides and mix well. Add papaya, pound until the stiff shreds become limp and soft (about 3 minutes). Using a spoon, scrape and turn the mixture. Add beans and pound to bruise them. Add sugar, salt and fish sauce one at a time, pounding a little after each addition. Squeeze in the juice from each section of lime, then add the lime pieces to the mortar as well. Add tomato, pound another minute, turning mixture as before. Taste sauce and adjust seasonings, which should be a mixture of sour, hot, salty and sweet. Using a slotted spoon, transfer salad to a small platter. Drizzle on some remaining sauce and serve with sticky rice.

GREEN PAPAYA SALAD

Green Papaya Salad image

In Isan (and the rest of Thailand), green papaya salad is called som tum, with "som" meaning "sour" and "tum" referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken.

Provided by Julia Moskin

Categories quick, salads and dressings, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 large or 2 small cloves garlic, peeled
1/4 teaspoon salt
1 tablespoon dry-roasted salted peanuts, more for garnish
2 fresh bird chilies or serrano chilies, sliced
1/2 teaspoon raw sugar or white sugar
1 tablespoon dried shrimp (optional)
2 tablespoons fresh lime juice
1 to 2 tablespoons fish sauce (nam pla), to taste
2 plum tomatoes, 1 large round tomato, or 8 grape tomatoes, coarsely chopped
1/2 pound long beans, trimmed and cut into 1 1/2-inch lengths (optional)
1 small to medium green (unripe) papaya (see Note)
Lettuce for serving (optional)

Steps:

In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.

Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 360 milligrams, Sugar 6 grams