Deep Fried Green Papaya Salad (Som Tum Tod)
Deep Fried Green Papaya Salad (Som Tum Tod)
Start your meal with this simple yet tasty Thai fusion recipe by Phol Tantasathien.
  • Difficulty Level Easy
  • Technique Deep Frying
  • Preparation Time 30 minutes
  • Cooking Time 30 minutes
  • Yield 1 serving
  • 100 grams Green Papaya, grated
  • 40 grams Tapioca Starch
  • 20 grams Peanut
  • 20 grams Dried Shrimp
  • 20 grams Snake Bean
  • 3 pieces Cherry Tomato
  • 5 clove Small Garlic
  • 5 pieces Bird’s eye Chili
  • 2 tablespoons Lime Juice
  • 2 tablespoons Fish Sauce
  • 30 grams Palm Sugar
  • Vegetable Oil, for frying
  1. Toss grated papaya strips with tapioca starch and set aside.
  2. Heat up oil to 170°C in a wok.
  3. Cut the snake beans into 2.5cm length sizes. Slice the cherry tomatoes into halves. Roughly chop up the peanuts and pound the dried shrimps into flakes.
  4. Make Som Tum dressing by pounding the garlic and chilies. Add palm sugar, fish sauce and ground them together. Add sliced snake beans and half of chopped peanuts. Pound lightly and season with lime juice.
  5. Fry the coated grated green papaya until crispy.
  6. Arrange fried green papaya on the plate, sprinkle dried shrimps, chopped peanuts and tomato halves. Serve with the dressing.

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