In our Weekend Kitchen chef Nick Chompoonich from Fuji Hana Thai Peppers in Kennesaw shows us his recipe for Thai Papaya Salad (Sum Tum).
Chef Nick Chompoonich shows us his recipe for Thai Papaya Salad.
Thai Papaya Salad ( Som Tum)
Salad Ingredients: Yields 1
1 mortar and pestle and one spoon
¼ cup peeled carrot shreds
¾ cup peeled unripe papaya shreds
¼ fresh lime
1 Tbls roasted unsalted peanuts
4 each cherry tomato sliced in half
2 each garlic cloves
Dressing: Yields 6 oz
1 Tbls raw sugar or 2 oz simple syrup
2 oz fish sauce
4 oz fresh lime juice
Wash and peel the carrots and unripe papaya and set aside ready for use. For the dressing combine all the sugar, fish sauce, and lime juice together in a cup or small bowl, you may not need to use all the dressing.
Next place the garlic gloves in the mortar and crush them with the pestle, then throw in the lime wedge and continue crushing until the lime looks nicely beat up, then remove the lime wedge. Add the peanuts and lightly crush them, then add the shredded carrots, papaya, and the tomatoes, then add 1 oz of the dressing and lightly pound the salad in the mortar using the spoon to help rotate or turn the salad as you go. You don't need to use too much strength, you don't want to crush the salad too much otherwise it will