Thai Papaya Salad (som Tum) 🇹🇭🥗 It’s Crunchy, Salty, Swee

Ingrediente

2 1/2 cups julienned green papaya

3 long beans, cut into 5cm pieces

½ cup cherry tomato, halved

1 tbsp dried shrimp, roughly chopped

3 - 4 tbsp roasted peanuts, roughly chopped

Dressing

1 1/2 tbsp coconut sugar (or palm sugar)

2 tbsp hot water

2 tbsp fresh lime juice

1 tbsp tamarind paste

1 ½ tbsp fish sauce

2 cloves garlic, finely chopped

2 - 3 Thai chillies, finely chopped

Peel, deseed, and julienne the green papaya. Soak the papaya in a bowl of ice water for 10–15 minutes to help it crisp up, then drain well. While the papaya is soaking, prepare the dressing by dissolving the coconut sugar (or palm sugar) in hot water. Stir in the lime juice, tamarind paste, fish sauce, garlic, and chillies until combined.

To build the salad, lightly bruise the long beans using a rolling pin, bottle, or anything heavy, and place them into a large mixing bowl. Add the halved cherry tomatoes and gently crush them to release some of their juices. Add the drained papaya, dried shrimp, half of the chopped peanuts, and the dressing to the bowl. Toss everything together until the salad is well coated.

Transfer the salad to a serving plate, sprinkle over the remaining peanuts, and serve with a fresh wedge of lime on the side.