Som Tum (Green Papaya Salad)

Spicy and refreshing Thai green papaya salad, with a perfect balance of flavors and crunchy textures.

Ingredients

• 1½ medium Shredded green papaya
• 15 pieces Cherry tomatoes
• ¾ cup Green beans
• Toasted peanuts, un puño
• 2 pieces Thai chili (bird's eye)
• 1 clove Garlic
• 3 limes Lime juice
• 2 tablespoons Fish sauce
• 1½ tablespoons Palm sugar
• Dried shrimp (optional), un puño pequeño

Directions

1. Prepare the green papaya: peel it, remove the seeds, and cut it in half. Use a sharp knife to scrape the flesh into thin strips, or use a special Som Tum grater.
2. Cut the cherry tomatoes into quarters and the green beans into 1-inch segments. Add these to the bowl containing the shredded papaya.
3. In a stone mortar, pound the garlic and Thai chili. If using dried shrimp, incorporate them and pound them a little with the aromatics.
4. Add the fresh lime juice, good quality fish sauce, and palm sugar. Pound until the sugar is completely dissolved and a homogeneous dressing is formed.
5. Pour the dressing over the mixture of papaya, tomatoes, and green beans. Incorporate the toasted peanuts and mix with folding motions to avoid breaking the papaya strips.
6. Taste and adjust seasonings: more acidity with lime, more saltiness with fish sauce, or more sweetness with palm sugar.
7. Serve the salad in a dish or bowl, ensuring that the crunchy textures remain intact.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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