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Chef’s RECIPE@ホーム

Sea pineapple som tam (green papaya salad)

Raw Seafood (Sashimi)

Snack or Appetizer

Sparkling Wine

Green papaya and sea pineapple are a delicious combination. The most common recommendation of Thai restaurant staff.

Processed seafood used

The Siam Heritage TokyoVichian Leamted

Vichian Leamted is the chef of The Siam Heritage Tokyo. He was born in the northern Thai province of Phetchabun in 1970, and moved to Japan in 2009 after working in renowned restaurants in Bangkok and elsewhere. Upon arriving to Japan, he joined Spice Road, and has held his current position since June 2013. He is known for his tireless efforts to promote Thai cuisine in Japan, including publishing “The Complete Book of Thai Cuisine” (Tai ryori taizen) with co-author Pensri Ajisawa, culinary consultant for Spice Road and another well-known promoter of Thai cuisine in Japan.

Servings
2
Cooking time
15 minutes
Total servings
2
Cooking time
15 minutes

Ingredients

Sea pineapples
2
Green papaya, julienned with peeler or knife
100 g
Carrot, julienned with peeler or knife
15 g
Cherry tomatoes, halved
3
String beans, chopped into 2 cm lengths
3
Prik kee noo (chili peppers), cut diagonally
3
Garlic, finely chopped
1 clove
Dried shrimp
10 g
Peanuts
15 g
Sakura shrimp
As desired
A. Coconut sugar
1.5 Tbsp
A. Tamarind juice
1 Tbsp
A. Lemon juice
1.5 Tbsp
A. Nam pla (fish sauce)
1 Tbsp

Directions

  1. Grind the prik kee noo and garlic in a krok or other mortar.
  2. Add the dried shrimp and peanuts in turn, grinding each gently.
  3. Add (A) and lightly mix everything together. Next, keep grinding the mixture while adding the cherry tomatoes and string beans.
  4. Add the green papaya and carrots and grind gently while mixing everything together. Once the mixture is complete, add the julienned sea pineapples and grind gently.
  5. Transfer the mixture to a plate and decorate with sakura shrimp and peanuts.

Remarks

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