Sea pineapple som tam (green papaya salad)
Green papaya and sea pineapple are a delicious combination. The most common recommendation of Thai restaurant staff.
Processed seafood used
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三陸産ほやむき身
株式会社三陸オーシャン(宮城県)
詳しくはこちら
Processed seafood used
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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
- Grind the prik kee noo and garlic in a krok or other mortar.
- Add the dried shrimp and peanuts in turn, grinding each gently.
- Add (A) and lightly mix everything together. Next, keep grinding the mixture while adding the cherry tomatoes and string beans.
- 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.
- Transfer the mixture to a plate and decorate with sakura shrimp and peanuts.