Make som tam salad with Christian

Step 1/5

• ½ clove garlic
• ½ chili
• 50 dried shrimps
• 1 papaya
• 1 carrot
• 1 tbsp palm sugar

• cutting board
• knife
• peeler

Peel the garlic clove. Remove the stem from the chili. Soak the dried shrimp in lukewarm water. Slice and roughly chop palm sugar. Peel the papaya, hold one end and use a knife to make long cuts in the papaya flesh. Then thinly slice the top layer. Repeat until the papaya is shredded. Or use a julienne peeler. Peel and julienne the carrot.

Step 2/5

• 70 g beans

• pot
• sieve

Wash the green beans, trim off the ends, and add to a pot of boiling water. Let blanch for approx. 3 min., then drain and set aside.

Step 3/5

• mortar and pestle

Add the garlic, chilli, and drained shrimp to a mortar and pestle and pound until chilis are broken apart. Now add one-third of the papaya and gently pound until papaya is tender but not mushy.

Step 4/5

• 1 tbsp tamarind paste
• 1 tbsp fish sauce
• 1 tsp lime juice
• salt

Add palm sugar, tamarind paste, fish sauce, and lime juice to the mortar. Add half of remaining lime flesh. Then add the rest of the papaya and carrots and pound to mix everything together. Add more fish sauce, salt, palm sugar or lime juice, if desired.

Step 5/5

• 5 cherry tomatoes
• 50 g salted roasted peanuts

Halve the tomatoes. Slice the beans in half lengthwise. Add tomatoes, green beans, and peanuts to the mortar and gently pound to mix. Enjoy!

Enjoy your meal!