Thai Green Papaya Salad (Som Tum)

Name: Thai Green Papaya Salad (Som Tum)
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 10 small home-dehydrated or store-bought dried shrimp; 2 small red Thai chiles, stemmed; 1 clove garlic, peeled; 1 ⁄ 4 cup tamarind juice; 1 tbsp. grated palm sugar; 1 tbsp. Thai fish sauce; 1 lime, cut into 1" pieces; 4 cherry tomatoes, halved; 3 long beans or 6 regular green beans, trimmed and cut into 1" pieces; 1 carrot, coarsely shredded; 1 ⁄ 2 English cucumber, seeded and coarsely shredded; 1 ⁄ 6 small green cabbage, cored and thinly sliced; 1 lb. unripe green papaya, peeled, quartered, seeded, and finely shredded using a mandoline (about 2 cups); 3 tbsp. unsalted roasted peanuts

Serves
serves 6

INGALLS PHOTOGRAPHY

At Seattle's Little Uncle, chefs Poncharee Kounpungchart and Wiley Frank dehydrate Oregon bay shrimp and crush them into a green papaya salad, where the crustaceans amp up the umami flavor. This recipe first appeared with the 2015 SAVEUR 100 item Don't Forget to Dehydrate.

Ingredients

10 small home-dehydrated or store-bought dried shrimp
2 small red Thai chiles, stemmed
1 clove garlic, peeled
¹⁄₄ cup tamarind juice
1 tbsp. grated palm sugar
1 tbsp. Thai fish sauce
1 lime, cut into 1" pieces
4 cherry tomatoes, halved
3 long beans or 6 regular green beans, trimmed and cut into 1" pieces
1 carrot, coarsely shredded
¹⁄₂ English cucumber, seeded and coarsely shredded
¹⁄₆ small green cabbage, cored and thinly sliced
1 lb. unripe green papaya, peeled, quartered, seeded, and finely shredded using a mandoline (about 2 cups)
3 tbsp. unsalted roasted peanuts

ADVERTISEMENTAD

Instructions

Step 1

For home-dehydrated shrimp: dry bay shrimp in dehydrator at 155° for 9 hours.

Step 2

Using a mortar and pestle, crush shrimp, chiles, and garlic. Add tamarind juice, palm sugar, and fish sauce. Squeeze three-quarters of lime pieces over the top and drop into mortar; grind to make a rough dressing. Add remaining ingredients, except peanuts, adding papaya last. Use pestle and a spoon to grind and mix salad until vegetables and fruit are bruised and coated in dressing. Transfer to a serving dish; garnish with remaining lime pieces and peanuts.

For home-dehydrated shrimp: dry bay shrimp in dehydrator at 155° for 9 hours.
Using a mortar and pestle, crush shrimp, chiles, and garlic. Add tamarind juice, palm sugar, and fish sauce. Squeeze three-quarters of lime pieces over the top and drop into mortar; grind to make a rough dressing. Add remaining ingredients, except peanuts, adding papaya last. Use pestle and a spoon to grind and mix salad until vegetables and fruit are bruised and coated in dressing. Transfer to a serving dish; garnish with remaining lime pieces and peanuts.