Thai Som Tam mit Garnelen und Erdnüssen

Som Tam ist der Klassiker der thailändischen Straßenküche: knackiger Papayasalat mit Limette, Chili und Erdnüssen. Mit gebratenen Garnelen wird er zur kompletten Mahlzeit.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 250 g green papaya, peeled and cut into strips
• 1 Stück 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 Stück garlic clove
• 2 Stück Thai chili
• 1 Stück lime, juice
• 2 EL fish sauce
• 1 TL palm sugar
• 30 g peanuts, roasted and roughly chopped
• 1 Bund 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 bruise lightly so the dressing combines well with the vegetables.
5. Toss in the prawns, divide the salad between two plates and sprinkle with peanuts, the remaining chili in rings and coriander leaves.