GREEN PAPAYA SALAD (SOM TAM) Prep time: 25 mins Cook time: 10 mins Total time: 35 mins Serves: 1–2 Cuisine: Thai (Issan)
INGREDIENTS
DRESSING SALAD ½ cup vegetable oil 10-20 fresh long beans, snapped into 2-3” pieces ¼ cup soy sauce (substitute 1 cup green beans) ½ cup rice vinegar Water, divided to cook and cool beans 3-4 limes, juice only 4-8 cups julienned green papaya 2 tbsp cup honey 10-20 cherry/grape tomatoes, sliced in half ¼ cup brown sugar roughly chopped cilantro or culantro 1 tsp toasted sesame oil diced spring onions (green onions) 1 tablespoon of fish sauce fresh Thai basil leaves 3-4 garlic cloves, minced 4 Thai bird chilies, finely sliced (or use chili-garlic GARNISH paste or hot chili oil to taste) Optional: Pork rinds/chicharrones (Cab Moo) 3-4- small shallots, sliced to thing rings (1/8” thick) Optional: Crushed peanuts
INSTRUCTIONS-DRESSING 1) Cut the garlic and chilies. Juice the limes. 2) In a medium to large skillet or wok over medium heat (5/10) add liquid ingredients. 3) Next add honey and brown sugar. Whisk to combine. Raise heat and let come to a brief boil. Then reset heat to medium (5/10). 4) Turn on vent fan or open a window and add chilies or chili paste/oil. Simmer to slightly reduce dressing for about 5 minutes. 5) Whisk occasionally. Next add sliced shallots and cook for about 5-10 minutes to soften. 6) Taste the dressing and adjust with salt or other ingredients. Might need a couple more minutes of simmering. 7) Pour cooked dressing into a glass container and place in refrigerator to cool.
INSTRUCTIONS-BEANS 1) While dressing is simmering, cut or snap long beans into 2-3” pieces and cook in boiling water for about 5 minutes. 2) Drain and cover with cold water and ice. 3) Place in refrigerator to cool.
INSTRUCTIONS-SALAD 1) After the beans have cooled (10 minutes) it’s time to assemble the salad and let it marinate. 2) Cut tomatoes and prepare green papaya. 3) In your chosen serving bowl, combine beans and salad ingredients then add dressing. Add green onions, Thai basil, and cilantro. Mix to distribute. 4) Cover bowl and return to refrigerator to fully cool, test at 20 minutes.
SERVING & GARNISHING 1) Using tongs for salad and a spoon to capture dressing, put onto serving plate or bowl. Top with a few Pork Rinds or Crushed Peanuts.
Version 1.0 by Peter Clark April 2020 HAPPY FUNSTON MAGIC EMPORIUM AND FOOD PALACE – SALINA, KANSAS