Ingredients
1
string peeler, if you have it
a wooden pestal and clay motar of the Thai variation.
1/2
Large Green Papaya, preferably the elongated version is used.
3-4
Cherry tomatoes, cut in 4ths
5-10
Dried Shrimp; varieties can vary large to very small sizes
3-7
Thai birdseye chillies, or fresh Cayenne chillies. Pluck off the stems. adjust to your liking.
1-3
pcs of garlic, variations are 1pc for large garlic and 3 for small garlic
2
tbsp Fish Sauce (nam pla)
1
tbsp of water--optional in blender method not used in the authentic motar & pestal version.
Directions
1.
Peel the skin off of the papaya. Rinse the papaya. Cut the papaya in half length-wise rinse out the young papaya seeds. Cut one half in half width-wise.
2.
A box grater--use the large side
3.
Mandoline slicer--using the shredder side--do be careful with this slicer.
4.
Knife Method--Using your knife score the papaya length-wise top to bottom 3-5mm or 1/8 of an inch apart. Depth not to slice through the papaya. Using a peeler peel the scored papaya.
6.
After peeling the papaya you can use a string peeler that will give you stringed papaya.
8.
placing the fish sauce,lime juice,palm sugar,chillies,garlic,water and 2-4 dried shrimp in the blender for 3 seconds. Then add half of the peanuts and 2 cherry tomatoes pulse 2 times.
9.
Place papaya strings,remaining peanuts,tomatoes and dried shrimp in mixing bowl. Pour dressing over and lightly toss. Serve.
10.
Clay Motar & Wooden pestal W/large serving spoon method( in this version when you pound it's to lightly bruise the ingredients not to kill it lol)---
11.
toss in chillies and garlic, pound 12 times, add dried shrimp,peanuts,palm sugar,slice limes and squeeze juice in,slice the tomatoes in thirds as you drop them in,cover the motar with one hand (due to splashing at times) as you pound and stir with mixing motion 10 times, add papaya and pound 15 times. adjust to your taste. Enjoy!
12.
Variations of the this salad---
13.
Som Tum Pooh--black ricefield crab
14.
Som Tum Pooh Palah--black crab W/fermented fish sauce Nam Palah not the same as Nam Pla. Filipinos call it Baagaong.
15.
Som Tum Dong--Blue Crab (salt water)
16.
Som Tum Koong (the classic)--with grilled Prawns
17.
Som Tum Mamuang--green mango
18.
Som Tum Tua--long green beans
19.
Som Tum Taeng--cucumbers
20.
Som Tum Kaelot--with shredded carrots...
21.
All of these variations you can add a little shredded carrots to for color and sweetness.
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