Just one of many examples of som tam that has nothing to do with green papaya and almost everything to do with the method of preparation: made in a clay mortar, the salad requires the same gentle pounding that aims to bruise but not smash the main ingredients, allowing some of the sweet-tart dressing to pervade. Use any fruit you want, even if it’s just one or two kinds. Be sure to choose fruit that strikes a good balance between sweetness and tartness. If the fruit is very sweet, you’ll want to scale back on the sugar and perhaps bump up the lime juice.
- 3-5 medium shrimps,
- 1 Green apple
- 1 Guava
- 100 g. Carrot
- 50 g. Green lettuce
- 30 g. Cashew nut
- 1 - 2 cloves of garlic, finely shopped
- 2-3 hot chilies, chopped (add more if you like more spicy)
- 1 tbp palm sugar
- 1 tbsp fish sauce
- 1-2 limes juice
- 1 bunches of mint leave (option)
How to Cooking:
To make the dressing: In the medium blow combine the garlic, sugar, chilies, lime juice, fish sauce, shallots diced and mixed well and taste.
- Heat water in a pot until boiling.
- Clean and remove the shrimp shell but leave the tails (for good appearance).
- Then cut open the back of each shrimp to remove the veins. Put into boiling water for 1 minutes.
- Transfer the cooked shrimp to a medium bowl.
- Add green apple, guava, carrot (cut into wedge)
- Add the dressing, then stir to combine everything well.
- Transfer the salad to the serving plate.
- Garnish with cashew nut and a few leaves of mints.
- ENJOY! :D