Thai Green Papaya Salad (Som Tum)

Thai Green Papaya Salad (Som Tum)
Thai Green Papaya Salad (Som Tum)
At Seattle's Little Uncle, chefs Poncharee Kounpungchart and Wiley Frank dehydrate Oregon bay shrimp and crush them into a green papaya salad, where the crustaceans amp up the umami flavor.Ingalls Photography

At Seattle's Little Uncle, chefs Poncharee Kounpungchart and Wiley Frank dehydrate Oregon bay shrimp and crush them into a green papaya salad, where the crustaceans amp up the umami flavor. This recipe first appeared with the 2015 SAVEUR 100 item Don't Forget to Dehydrate.

Thai Green Papaya Salad (Som Tum)
At Seattle's Little Uncle, chefs Poncharee Kounpungchart and Wiley Frank dehydrate Oregon bay shrimp and crush them into a green papaya salad, where the crustaceans amp up the umami flavor.
Yield: serves 6

Ingredients

  • 10 small home-dehydrated or store-bought dried shrimp
  • 2 small red Thai chiles, stemmed
  • 1 clove garlic, peeled
  • 14 cup tamarind juice
  • 1 tbsp. grated palm sugar
  • 1 tbsp. Thai fish sauce
  • 1 lime, cut into 1" pieces
  • 4 cherry tomatoes, halved
  • 3 long beans or 6 regular green beans, trimmed and cut into 1" pieces
  • 1 carrot, coarsely shredded
  • 12 English cucumber, seeded and coarsely shredded
  • 16 small green cabbage, cored and thinly sliced
  • 1 lb. unripe green papaya, peeled, quartered, seeded, and finely shredded using a mandoline (about 2 cups)
  • 3 tbsp. unsalted roasted peanuts

Instructions

  1. For home-dehydrated shrimp: dry bay shrimp in dehydrator at 155° for 9 hours.
  2. Using a mortar and pestle, crush shrimp, chiles, and garlic. Add tamarind juice, palm sugar, and fish sauce. Squeeze three-quarters of lime pieces over the top and drop into mortar; grind to make a rough dressing. Add remaining ingredients, except peanuts, adding papaya last. Use pestle and a spoon to grind and mix salad until vegetables and fruit are bruised and coated in dressing. Transfer to a serving dish; garnish with remaining lime pieces and peanuts.