23min 4 ppl
Vegan Som Tam with Tamarind and Peanuts
19 minutes
4 people
Medium31–60 min or 7–12 steps
19 min · 7 steps
Medium: 31–60 min or 7–12 steps
116 kcalper person
Protein 4g
Carbs 12g
Fats 5g
About this dish
Shredded green papaya pounded in a mortar with chilli, garlic, tamarind and peanuts, balancing hot, sour, salty and sweet with no fish or shrimp.
Allergy Info
Gluten, Soya, Peanuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Green papayapeeled and shredded300 g
- Cherry tomatoeshalved100 g
- Green beanscut into 3cm lengths50 g
- Garlic clovespeeled3 cloves
- Bird's Eye Chillies3
- Limesjuiced1
Tins & Jars
- Tamarind Paste1 tbsp
Dried Goods
- Roasted peanutsroughly crushed40 g
- Palm sugargrated1 tbsp
Oils & Condiments
- Light soy sauce2 tbsp
Utensils
- Mortar and pestle
- Chopping board
- Sharp knife
Method
1
Peel and shred the green papaya, halve the tomatoes and cut the green beans into lengths.
Approx. 7 minutes
2
Peel the garlic.
Approx. 1 minute
3
Pound the garlic and chillies to a rough paste in a mortar and pestle.
Approx. 2 minutes
4
Add the green beans and lightly bruise with the pestle.
Approx. 1 minute
5
Add the tamarind paste, palm sugar, light soy sauce and lime juice, and pound briefly to combine.
Approx. 2 minutes
6
Add the shredded papaya and tomatoes, and bruise gently with the pestle while tossing to combine, until the papaya softens slightly and releases its juices.
Approx. 4 minutes
7
Stir through half the peanuts, then transfer to a plate and scatter with the remaining peanuts.
Approx. 2 minutes
