INGREDIENTS:
Green papaya 150gr
Carrot 20gr
Long Bean 30gr
Garlic 15gr
Red Chilli 5gr
Cherry tomato 20gr
Cashew nut 15gr
Coriander 1gr
Lime 5gr
Dried shrimp 5gr
Dressing
INGREDIENTS:
*Fish sauce 20gr
*Palm sugar 10gr
METHOD
Dressing
1. Boil fish sauce and palm sugar in low heat and after boiling keep it a side to cool down.
2. Put garlic and chilli in the mortar pound and then put long bean, cashew nut, tomato cherry, carrot, green papaya and squeeze.
Then add lime and mix again. Put the dressing last and test whether it has a sweet and sour.
3. Serve Som tam with grill beef skewers and coriander on top.
Recipe sent by Hilton Colombo, Thai Chef, Teerapong
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