Thai Green Papaya Salad (Som Tum) with Grilled Thai Shrimp

Name: Thai Green Papaya Salad (Som Tum) with Grilled Thai Shrimp
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 4 Tbsps palm sugar, available in most Mexican, Latin or Asian supermarkets, or substitute brown sugar, or white sugar; 2 larges carrots (peeled and shredded to the same strip-size as papaya); 118 milliliters Thai sweet chili and garlic sauce (recommended: Mae Ploy now available in most grocery stores); 59 milliliters loosely chopped cilantro leaves; 1 Handful cilantro leaves, finely chopped; 1 teaspoon curry powder; 2 cloves garlic, finely minced; 2 mediums large or green papaya (see Cooks Note); 1 teaspoon ground ginger; 59 milliliters hoisin sauce; 0 ponzu sauce, or substitute the juice of 1 lime; 4 Tbsps freshly squeezed lime juice; 59 milliliters loosely chopped mint; 6 servings Jasmine sticky rice, or steamed vermicelli rice noodles, optional, as an accompaniment; 1 kilograms shrimp; 4 Tbsps dried Thai shrimp, optional; 2 teaspoons soy sauce; 1 teaspoon sriracha sauce; 227 grams green string beans; 4 or 5 sprigs mint, leaves removed and finely chopped, or substitute Thai basil; 2 to 4 Thai chiles also called prik chiles, minced; 4 Tbsps Thai fish sauce, nam pla; 6 servings Splash Thai fish sauce, nam pla; 59 milliliters unsalted peanuts, toasted and lightly crushed

The recipe Thai Green Papaya Salad (Som Tum) with Grilled Thai Shrimp could satisfy your Asian craving in approximately 2 hours and 35 minutes. This recipe makes 6 servings with 610 calories, 54g of protein, and 7g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. It works well as a pricey main course. It is a good option if you're following a dairy free and pescatarian diet. Head to the store and pick up peanuts, carrots, thai fish sauce, and a few other things to make it today. To use up the thai fish sauce you could follow this main course with the Strawberry Shortcake with Star Anise Sauce as a dessert.

Instructions

Peel the papaya (I use a standard vegetable peeler), then slice papaya in half and scoop out black, slippery round seeds and some of the stringy flesh, but be careful not to scoop into good, firm flesh for the salad. Shred the papaya on a mandoline or a box grater. Set aside. Snip off the tips of the green beans. Bring a large pot of water to a boil over medium heat and add the beans. Cook until crisp tender, about 3 to 4 minutes.

Ingredients you will need

Green Beans

Vegetable

Papaya

Beans

Seeds

Water

Equipment you will use

Peeler

Box Grater

Mandoline

Pot

Drain and quickly add the beans to ice water.

Ingredients you will need

Water

Beans

Cut the beans in half, about 2-inches in length and add them to a large bowl. In a large mixing bowl whisk the lime juice, fish sauce, and sugar, until the sugar is dissolved.

Ingredients you will need

Fish Sauce

Lime Juice

Beans

Sugar

Equipment you will use

Mixing Bowl

Whisk

Mix in the shredded papaya, green beans and carrots until well coated (I like to use tongs for this). Toss in the cilantro, mint, and dried shrimp. Then mix in the hot chiles, to taste.

Ingredients you will need

Dried Shrimp

Green Beans

Cilantro

Carrot

Chili Pepper

Papaya

Mint

Equipment you will use

Tongs

Let salad stand for 20 minutes or up to 2 hours, covered in the refrigerator.

Before serving, mix in most of the crushed peanuts, reserving a few tablespoons for garnish. When serving, mound the salad in center of a plate and sprinkle the remaining peanuts on top. The dish can be served on its own, or with Thai Grilled Shrimp and Thai jasmine or sticky rice, or with steamed vermicelli-rice noodles.

Ingredients you will need

Grilled Shrimp

Rice Noodles

Sticky Rice

Peanuts

Preheat grill to medium heat. In a large bowl whisk all the marinade ingredients together.

Ingredients you will need

Marinade

Equipment you will use

Grill

Whisk

Bowl

Add the shrimp and let marinate for up to 1 hour. Grill the shrimp 4 to 6 minutes each side until they begin to curl, get pink in color and firm up. Do not over cook or they will get rubbery.

Ingredients you will need

Shrimp

Equipment you will use

Grill

Brush the shrimp with the marinade during grilling.

Ingredients you will need

Marinade

Shrimp

Put the remaining marinade in a small saucepan and bring to boil over high heat. Cook the marinade for at least 2 minutes and serve it as a sauce on the side.

Ingredients you will need

Marinade

Sauce

Equipment you will use

Sauce Pan

Serve the shrimp with the papaya salad. Cook's Note: This marinade/sauce is great with chicken thighs and pork tenderloin. If using chicken or pork then double the marinade recipe, marinate for 4 hours, and grill accordingly.

Ingredients you will need

Pork

Chicken Thighs

Marinade

Whole Chicken

Papaya

Shrimp

Sauce

Equipment you will use

Grill

Equipment

Ingredients

Servings:

4Tbsps

palm sugar, available in most Mexican, Latin or Asian supermarkets, or substitute brown sugar, or white sugar 2larges

carrots (peeled and shredded to the same strip-size as papaya)118milliliters

Thai sweet chili and garlic sauce (recommended: Mae Ploy now available in most grocery stores)59milliliters

loosely chopped cilantro leaves 1Handful

cilantro leaves, finely chopped 1teaspoon

curry powder 2cloves

garlic, finely minced 2mediums

large or green papaya (see Cook's Note)1teaspoon

ground ginger 59milliliters

hoisin sauce 0

ponzu sauce, or substitute the juice of 1 lime 4Tbsps

freshly squeezed lime juice 59milliliters

loosely chopped mint 6servings

Jasmine sticky rice, or steamed vermicelli rice noodles, optional, as an accompaniment 1kilograms

shrimp 4Tbsps

dried Thai shrimp, optional 2teaspoons

soy sauce 1teaspoon

sriracha sauce 227grams

green string beans 4

or 5 sprigs mint, leaves removed and finely chopped, or substitute Thai basil 2

to 4 Thai chiles also called prik chiles, minced 4Tbsps

Thai fish sauce, nam pla 6servings

Splash Thai fish sauce, nam pla 59milliliters

unsalted peanuts, toasted and lightly crushed

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Dry Creek Vineyard Dry Chenin Blanc, Wine with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.