Because of I love shrimps, "Papaya Salad with Shrimps" or "SomTam Kung Sod" is one of the most dish I love... Papaya Salad is the most pupular recipe in Thailand or well known as "Som Tam"...
Ingredients
- 1 fresh green papaya
- 200 g shrimps, shelled and deveined
- 5 garlic cloves, coarsely chopped
- 5-6 Thai chilies
- 2 tomatoes, cut into wedges
- 1/2 cup green beans, cut into one inch lengths
- 2 teaspoons of fish sauce
- 1/4 cup lime juice or tamarind juice
Cooking Instructions
- Peel the skin off of the papaya, then rinse with running water to remove the acid. The seeds are not used, remove it. Shred the papaya with a grater.
- In a boiling pan over high heat with chicken stock, add the shrimps and cook for 1-2 minutes, tossing often to break up the shrimps and cook.
- Then, transfer the shrimps to a medium bowl, leaving most of the liquid behide.
- Place garlic cloves, Thai chilies, green beans, and shrimps in mortar and mash thoroughly with a pestle. (You can use a mixing bowl if you don't have mortar - but I think it's not OK when mixing.) Add the remaining ingredients and seasonings in the mortar and gently combine with the pestle and a spoon.
- Left them into a serving plate and garnish (as pleasure - I recommend slices of cucumber!!!).
Papaya Salad with Shrimps (SomTam Kung Sod)
Shrimps Spicy Salad (Yam Kung Sod)
" Shrimps Spicy Salad " is the first menu I think of when the details of lemon balm were posted. I prefer to have lemon balm leaved and cucumber with " Shrimps Spicy Salad ", it's very good!!! Don't believe me until you try this dish...
Ingredients :
- 200 g shrimps, shelled and deveined
- 1 cup chicken stock
- 3 tablespoons garlic, sliced
- 2 tablespoons shallots, sliced
- 2 tablespoons lemongrass, sliced
- 1-2 tablespoon fresh red chili pepper, finely shredded
- 2 tablespoons fish sauce
- 3-4 tablespoons lime juice
- 1 tablespoon sugar
- 1-2 tablespoons coriander leaves (for top)
- 5 tablespoons lemon balm leaves (garnish)
- 1 cup cucumber, sliced to 1-2 inch piece (garnish)
- 1 cup tomato, sliced to 1-2 inch piece (garnish)
Directions:
1. In a boiling pan over high heat with chicken stock, add the shrimps and cook for 1-2 minutes, tossing often to break up the shrimps and cook.
2. Then, transfer the shrimps to a medium bowl, leaving most of the liquid behide.
3. Add all of the remaining ingredients into the bowl, stir to combine evering well. Test and adjust seasoning as needed. (I prefer the sour flavour.)
How to Serve:
Spoon the salad onto a plate, top with coriander leaves. Serve with lemon balm leaves and other garnishes (as pleasure).
