📝 About This Recipe
Transport your senses to the bustling night markets of Isan with this quintessential Thai masterpiece. This vibrant salad is a masterclass in the 'four pillars' of Thai flavor: spicy, sour, salty, and sweet, all centered around the satisfying crunch of shredded green papaya. The addition of premium dried shrimp provides a savory umami depth that perfectly complements the refreshing lime and fiery bird's eye chilies.
🥗 Ingredients
The Base
- 3 cups Green Papaya (peeled and shredded into long, thin matchsticks)
- 1/2 cup Carrot (shredded for color)
- 4-5 pieces Long Beans (cut into 1.5-inch lengths)
- 8-10 pieces Cherry Tomatoes (halved)
The Aromatics & Umami
- 3-4 pieces Garlic Cloves (peeled)
- 2-5 pieces Thai Bird's Eye Chilies (adjust to your heat preference)
- 2 tablespoons Dried Shrimp (rinsed and patted dry)
- 3 tablespoons Roasted Peanuts (unsalted)
The Dressing
- 2 tablespoons Palm Sugar (finely chopped or softened)
- 2.5 tablespoons Fish Sauce (use a high-quality brand)
- 3 tablespoons Fresh Lime Juice (from about 2 juicy limes)
- 1 tablespoon Tamarind Paste (concentrate for extra tang)
👨🍳 Instructions
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1
Prepare the green papaya by peeling the skin and using a mandoline or a sharp knife to shred it into thin, firm matchsticks. Place the shredded papaya and carrots in a bowl of ice water for 5 minutes to maximize crunch, then drain and pat very dry.
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2
In a large clay or wooden mortar, add the garlic cloves and bird's eye chilies. Pound them with a pestle until the garlic is crushed and the chilies are broken into small bits.
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3
Add the dried shrimp to the mortar and pound lightly to bruise them, releasing their savory aroma and softening their texture.
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4
Add 1 tablespoon of the roasted peanuts and crush them slightly; this helps thicken the dressing and adds a nutty undertone.
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5
Add the cut long beans to the mortar. Pound them gently just until they are bruised and cracked—do not pulverize them.
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6
Incorporate the palm sugar, fish sauce, lime juice, and tamarind paste. Use a large spoon to stir while you gently pound, ensuring the sugar is completely dissolved into a glossy dressing.
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7
Add the halved cherry tomatoes. Use the pestle to press them gently so they release their juices into the dressing, but still maintain their shape.
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8
Add the shredded papaya and carrot to the mortar. This is the 'Som Tum' technique: use the pestle to lightly pound the vegetables while simultaneously using a large spoon to flip and toss the salad from the bottom up.
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9
Continue the pounding and tossing motion for about 30-45 seconds until the papaya has softened slightly and absorbed the vibrant flavors of the dressing.
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10
Taste the salad. It should be a perfect balance of salty, sour, and sweet. Adjust with more lime for sourness or fish sauce for saltiness if desired.
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11
Transfer the salad to a serving platter, ensuring you pour all the delicious juices from the mortar over the top.
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12
Garnish with the remaining roasted peanuts and serve immediately while the vegetables are at their peak crispness.
💡 Chef's Tips
If you don't have a mortar and pestle, you can bruise the ingredients in a sturdy bowl using a rolling pin and toss vigorously. Always use 'green' papaya which is unripe and white inside; ripe orange papaya will be too soft and sweet. To keep the salad extra crunchy, keep the shredded papaya in the fridge until the very moment you are ready to assemble. Adjust the 'heat' by removing the seeds from the chilies if you prefer a milder salad without losing the chili flavor. For a vegan alternative, substitute the fish sauce with light soy sauce and omit the dried shrimp.
🍽️ Serving Suggestions
Serve with a side of chilled sticky rice to soak up the spicy dressing. Pair with fresh cabbage wedges or raw Thai basil leaves to cleanse the palate between bites. Accompany with grilled chicken (Gai Yang) or crispy fried pork skins for a traditional Isan-style meal. A cold Thai lager or a crisp Riesling balances the heat and acidity beautifully. Serve in a chilled bowl to keep the salad refreshing during warm weather.