Tuesday, July 10, 2012

Thai Green Papaya Salad （Som Tam）【泰式青木瓜沙拉】

I love having Thai foods in summer, the sweet/sour/savory mix of taste just helps to open up an appetite  in hot summer months.

Mum and I saw this unripe papaya at the Asian supermarket the other day. Since it was more than a 100 F out there these days. We decided to make this papaya salad for our lunch!

Som Tam is traditionally made pounding in a mortar, I do not have a big mortar, so I just mix the ingredients together to form a salad. It still tastes great!

Note: The original post was created in the year 2012 and updated 1/2/2019 with new recipe (I bought the Laos mortal and pestle!) and pictures.





350 gm unripe papaya (the greener, the better)
10-15 cherry tomatoes (halved)
2-3 long bean/ french bean (scald and cut into long strips)
1-2 Thai chilies
2 cloves of garlic
2-3 tbsp crushed roasted peanut
5-6 dried shrimp（Optional）

15-20 gm palm sugar
2 tsp  fish sauce （or to taste）
2 tbsp lime juice

350克 的青木瓜 （越青越好）
两根 豇豆（烫半熟切段备用）
2 瓣 蒜瓣
1-2 只泰国朝天椒
2-3 tbsp 花生 
5-6只虾干 （Optional）

15-20 克椰糖（加1/4杯水煮融化）
2 小勺 鱼露 （或适量）
2 大勺 青柠汁

1. Start by peeling and shredding the green papaya, you can use a julienne peeler to do this, if you do not have this type of peeler, you can also shred the mango by making multiple cuts lengthwise on the mango using a sharp knife, do this over and over until you have good amount of cuts which resemblance thin strips, the cut should be pretty deep so that you can produce good amount of long strips without having to repeat the process too many times. Slice the cuts lengthwise to produce long thin shreds.

2. 先青木瓜擦成丝。如果家里没有合适的擦丝器可以取一把长刀在木瓜果肉上切许多刀，刀痕是你要的木瓜丝的粗细，尽量切深一些，那么就不必一直重复这个动作。然后把刀打横削，削出来的就自然是丝状了。

3. Clean the mortar and pestles, place dried shrimps in it and pound until it is crushed, add Thai chili and garlic clove, pound until crushed and smell releases.

 4. Squeeze in half a lime worth of juice, you can also cut the remaining of lime into pieces and place them in the mortar. Add fish sauce/Nam Pla and palm sugar, pound until the palm sugar dissolved.

5. Halved and add the cherry tomatoes, you can now reduce the force of pounding as you want to pound enough to crush the tomato and release some juices but it should not be too hard that it smashed the tomatoes and loses its shape.

6. Add the yard bean/long bean that is broken into 2 inches long. Pound a few time and with the help of a big spoon, mix the ingredients together. You can check the taste now and adjust the taste with lime juice, palm sugar or Nam Pla if need so.

7. Once you are happy with the taste, add shredded papaya and mix until the juices and all ingredients are well mixed. Serve immediately with some crushed roasted peanuts on top.

3. 把捣臼洗净，先下虾米捣碎，再下朝天椒和蒜瓣捣烂。 

4. 青柠切半取半只挤出青柠汁，可把挤好的青柠切块加入一起捣。加入鱼露和棕榈糖/椰糖继续捣拌至棕榈糖溶化。 

5. 把樱桃番茄切半加入，稍微捣出汁液，这个时候力道可以稍微轻一些，别把番茄都捣烂了。 

6. 加入切段的豇豆继续捣拌，可用一个大勺协助拌匀。我一般会这个时候试试味道，可按喜好加棕榈糖、鱼露和柠檬汁调口味。 

7. 一旦味道合你的口味了，即可把青木瓜丝加入捣拌至汤汁和材料全部混匀，盛出装盘撒上花生碎开吃！



  1. Owh now you got me craving for this salad. Wonder how it tastes...but looks really tempting! :)

  2. it is very tasty.. it was not as crunchy as it should be.. i was a little upset... but still good.. nonetheless...


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