Name: Thai papaya salad (tom sum)
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Dressing; 1/3 cup palm sugar (or brown sugar); 1/4 cup fish sauce; 1/4 cup lime juice; 1 tablespoon tamarind puree; 2 tablespoon dried shrimp; 2 clove garlic, peeled; 1/4 cup roasted peanuts, roughly chopped; 250 gram punnet cherry tomatoes, halved; 2 birdseye chillies, chopped (or to taste); 1 small, green papaya, peeled, finely shredded; 100 gram green beans or snake beans, cut into 2cm lengths; steamed white rice, cucumber spears, to serve

Ingredients

Dressing

1/3 cup palm sugar (or brown sugar)

1/4 cup fish sauce

1/4 cup lime juice

1 tablespoon tamarind puree

2 tablespoon dried shrimp

2 clove garlic, peeled

1/4 cup roasted peanuts, roughly chopped

250 gram punnet cherry tomatoes, halved

2 birdseye chillies, chopped (or to taste)

1 small, green papaya, peeled, finely shredded

100 gram green beans or snake beans, cut into 2cm lengths

steamed white rice, cucumber spears, to serve

Method

1.Combine shrimp and garlic in a large mortar with a pinch of salt. Crush with pestle to form a paste. Add peanuts and roughly crush. Add tomatoes and chillies, pounding gently to bruise and combine.

2.To make dressing, mix sugar, sauce, juice and tamarind concentrate together in a small jug.

3.Transfer tomato mixture to a large bowl with papaya, beans and dressing. Toss well to combine. Serve with rice and cucumber spears.

If you don’t have any tamarind puree, soak 2 teaspoons tamarind pulp in 150ml warm water for 10 minutes. Strain, discard pulp and use liquid.
Note

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Ingredients

Method

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