THAI GREEN PAPAYA SALAD

Thai Green Papaya Salad aka Som-tum Koong Sod in Thai is a very popular salad in Thai cuisine.

It may look difficult to prepare but in actual it is not so if you are able to separate the salad ingredients well.  The dressing is easy to concoct and the remaining ingredients is not difficult to assemble.  I prepared this salad using a home grown green papaya from my mum’s house.  It is a seedless small papaya, the size is just nice for making this salad.

The salad ingredients are crunchy and the dressing is not overly sourish, sweet or savoury. Appetisingly good to serve with rice.  The prawns can be replaced with crabmeat.
Recipe adapted from Healthy and Easy Thai Cooking [my this month's selected cookbook for Cookbook Countdown Event #10]

Ingredients For The Salad

1 cup green papaya – skinned an shredded

½ cup shredded red carrot

2-3 long beans – cut 1 inch length - smashed

1 tomato – diced or 5 cherry tomatoes – halved

7-8 prawns – boiled

2 tbsp dried prawns – rinsed, fried and pounded

2 tbsp fried crispy peanuts

2 red chilli – seeded and chopped

4 pips garlic – smashed and chopped

Dressing [combined]

2-3 tbsp gula Melaka

2-3 tbsp fish sauce

2-3 tbsp lime juice

1 tbsp thick tamarind paste

1. Combine dressing ingredients and set aside.
2. Mix shredded papaya, carrots, long beans, tomatoes, chilli, garlic and prawns in a mixing bowl. Mix in dressing, toss well to combine.
3. Lastly add in dried prawns and peanuts.
4. Dish up on serving platter, garnish with extra dried prawns and peanuts.
   
   
   
   

I'm linking this post with Cookbook Countdown #10 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray