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Som Tam Part 1 Recipe Video
|Papaya||2 Cup (32 tbs), shredded and soaked in cold water|
|String beans||1 Cup (16 tbs), cut in 1.5" pieces|
|Grape tomato||1 Cup (16 tbs), cut lengthwise into half|
|Roasted peanuts||1 Cup (16 tbs), crushed to split|
|Garlic clove||3 Small|
|Thai chilies||4 Medium|
|Dried shrimps||3 Tablespoon, soaked in water for 3-4 minutes|
|Palm sugar||1 Tablespoon, chopped|
|Lime juice||3 Tablespoon|
|Fish sauce||2 Tablespoon|
Calories 332 Calories from Fat 162
% Daily Value*
Total Fat 19 g29.7%
Saturated Fat 2.6 g12.9%
Trans Fat 0 g
Cholesterol 0.83 mg0.28%
Sodium 840.5 mg35%
Total Carbohydrates 35 g11.5%
Dietary Fiber 7 g28.2%
Sugars 13.1 g
Protein 9 g17.2%
Vitamin A 18.2% Vitamin C 82%
Calcium 5.6% Iron 9%
*Based on a 2000 Calorie diet
1. Using a knife or a box grater shred the papaya.
2. Remove 2 cups of shredded papaya for salad and keep the balance in cold water for future use.
3. In a mortar, make a paste of garlic and Thai chillies.
4. Add soaked dried shrimps, break them up with the pestle.
5. Add the palm sugar and pound it with other ingredients.
6. Add the lime juice and fish sauce; squish it in other ingredients.
7. Add the string beans to the mortar and bruise them gently with the pestle for the garlic paste to enter the beans.
8. Add the chopped tomatoes and press them with the pestle to bring out the juices of tomatoes.
9. In a large bowl, place the shredded papaya and add the dressing to it; toss the salad.
10. Toast some peanuts and add to the salad saving some for garnish.
11. Serve Som Tam with barbeque chicken or glutinous rice for a complete meal.