Thai Som Tam with Prawns and Peanuts

Som Tam is the classic of Thai street food: a crunchy papaya salad with lime, chili and peanuts. With fried prawns it becomes a complete meal.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 250 g green papaya, peeled and cut into strips
• 1 pc carrot, cut into fine strips
• 100 g cherry tomatoes, halved
• 50 g green beans, cut into 3 cm pieces
• 150 g prawns, peeled and deveined
• 1 pc garlic clove
• 2 pc Thai chili
• 1 pc lime, juice
• 2 tbsp fish sauce
• 1 tsp palm sugar
• 30 g peanuts, roasted and roughly chopped
• 1 bunch coriander, leaves

Method

1. Pound the garlic clove and 1 Thai chili in a mortar until a coarse paste forms.
2. Add the palm sugar, fish sauce and the juice of the lime and stir well until the sugar dissolves.
3. Fry the prawns in a hot pan with a little cooking oil for 2 to 3 minutes, until they are pink and cooked through, then set aside.
4. Put the papaya, carrot, cherry tomatoes and green beans into the mortar and lightly pound them so the dressing blends well with the vegetables.
5. Fold in the prawns, divide the salad between two plates and sprinkle with peanuts, the remaining chili in rings and coriander leaves.