THAI GREEN PAPAYA SALAD (SOM TUM) WITH GRILLED THAI SHRIMP
Steps:
- Peel the papaya (I use a standard vegetable peeler), then slice papaya in half and scoop out black, slippery round seeds and some of the stringy flesh, but be careful not to scoop into good, firm flesh for the salad. Shred the papaya on a mandoline or a box grater. Set aside. Snip off the tips of the green beans. Bring a large pot of water to a boil over medium heat and add the beans. Cook until crisp tender, about 3 to 4 minutes. Drain and quickly add the beans to ice water. Cut the beans in half, about 2-inches in length and add them to a large bowl. In a large mixing bowl whisk the lime juice, fish sauce, and sugar, until the sugar is dissolved. Mix in the shredded papaya, green beans and carrots until well coated (I like to use tongs for this). Toss in the cilantro, mint, and dried shrimp. Then mix in the hot chiles, to taste. Let salad stand for 20 minutes or up to 2 hours, covered in the refrigerator.
- Before serving, mix in most of the crushed peanuts, reserving a few tablespoons for garnish. When serving, mound the salad in center of a plate and sprinkle the remaining peanuts on top. The dish can be served on its own, or with Thai Grilled Shrimp and Thai jasmine or sticky rice, or with steamed vermicelli-rice noodles.
- Preheat grill to medium heat. In a large bowl whisk all the marinade ingredients together. Add the shrimp and let marinate for up to 1 hour. Grill the shrimp 4 to 6 minutes each side until they begin to curl, get pink in color and firm up. Do not over cook or they will get rubbery. Brush the shrimp with the marinade during grilling. Put the remaining marinade in a small saucepan and bring to boil over high heat. Cook the marinade for at least 2 minutes and serve it as a sauce on the side. Serve the shrimp with the papaya salad. Cook's Note: This marinade/sauce is great with chicken thighs and pork tenderloin. If using chicken or pork then double the marinade recipe, marinate for 4 hours, and grill accordingly.
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Flora Maina
[email protected]I'm not a big fan of som tum, but I really enjoyed this recipe. The shrimp were delicious, and the salad was refreshing and flavorful. I will definitely be making this again.
Dhaka game a boy
[email protected]This was the best som tum I've ever had! The flavors were amazing, and the shrimp were cooked to perfection. I will definitely be making this recipe again.
Kyanna Reid
[email protected]This som tum recipe was easy to follow and turned out great! The salad was refreshing and flavorful, and the grilled shrimp added a nice touch of protein. I will definitely be making this again.
LaPortia Gumede
[email protected]This was an excellent recipe! The shrimp were cooked perfectly, and the som tum salad was delicious. I loved the combination of flavors and textures. I will definitely make this dish again.
Hussein Salesa
[email protected]This som tum salad was delicious! I especially loved the addition of grilled shrimp. It added a nice smoky flavor to the dish. I also appreciated the fact that the recipe included instructions for making the som tum dressing from scratch. It was easy
thomas ochar
[email protected]I was disappointed with this recipe. The flavors were bland, and the shrimp were overcooked. I think I'll stick to my usual som tum recipe.
Daniel Gbenga Moses
[email protected]This recipe is a keeper! I've made it several times now, and it's always a crowd-pleaser. I love the bright, tangy flavors of the salad, and the grilled shrimp add a nice touch of smokiness. Definitely recommend!
BANA AHLAHAYAM
[email protected]Good, but a bit too spicy for my taste. Next time, I'll use less chili pepper. Other than that, the flavors were great. The shrimp were especially tasty.
Boota Sing
[email protected]I love som tum, but I'm always looking for ways to make it even better. This recipe caught my eye because of the grilled shrimp. I'm so glad I tried it! The shrimp added a wonderful depth of flavor to the salad. I'll definitely be using this recipe f
S H Rifat
[email protected]This som tum recipe exceeded my expectations! I was looking for a dish that would impress my Thai friends, and this one delivered. The flavors were authentic, and the grilled shrimp were cooked to perfection. Highly recommend!
Akwasi Agyemang Samuel
[email protected]I'm not much of a cook, but this recipe was easy to follow and turned out great! I used store-bought som tum dressing, and it still tasted amazing. The grilled shrimp added a nice touch. Will definitely make this again for my friends.
Jk Malik
[email protected]This dish was a hit at my party! The shrimp were juicy and flavorful, and the salad had the perfect balance of sweet, sour, and spicy. Even my picky eaters loved it. Thanks for sharing this recipe!
Md Anamul Haque
[email protected]I've tried a few som tum recipes before, but this one takes the cake! The shrimp marinade was perfect, and the dressing was tangy and refreshing. I used a bit less chili pepper, as my family prefers milder dishes, but it was still flavorful and delic
Prince Mudassir
[email protected]This som tum recipe was delightful! The combination of flavors and textures was spot-on. I used green tomatoes instead of green papaya, and it turned out fantastic. The grilled Thai shrimp added a smoky, savory twist to the salad. Will definitely mak