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Savory Summer Delight: Spicy Green Papaya Salad ‘Somtam’

Introducing our Intern Series Episode 1 at our company! Let’s get started ^^
For this momentous inaugural episode, Intern Leader Mars is introducing ‘Somtam’!

‘Somtam’ is a salad made with green papaya, a common dish in Thai households. Green papaya has a pleasant texture, and a refreshing aroma, and isn’t overly pungent. While the taste may vary from one household to another, this time we are introducing Chef Mars’s (HPS Intern Leader) version of ‘Somtam,’ where the balance of sweetness, sourness, and spiciness is irresistible!

Ingredients (serves 4):

1. Peel the outer skin of the green papaya using a peeler and julienne it until you see the strings.
2. Cut the mini tomatoes into quarters.
3. Remove the corn kernels from the boiled corn cob into bite-sized pieces.
4. Place the peeled garlic and red chili peppers in a mortar and crush them with a pestle.
5. Combine the julienned green papaya (step 1) and quartered mini tomatoes (step 2) with the crushed garlic and chili peppers (step 4).
6. Add all the ingredients marked with * from the list and mix them into the mixture (step 5). (If you don’t have fish sauce or palm sugar, refer to step 9!)
7. Add mini tomatoes, corn, shrimp, and clams to the mixture (step 6) and mix to distribute the seasoning evenly.
8. Optionally, add peanuts and crab to complete!

When You Don’t Have Fish Sauce or Palm Sugar
If you don’t have fish sauce, you can make an instant substitute with three different options: A, B, or C. Mix the ingredients for the desired flavor profile:
A. 1 tablespoon of light soy sauce, a pinch of chicken stock powder, 1/2 tablespoon of lemon juice
B. 1 tablespoon of light soy sauce, 1/2 teaspoon of oyster sauce, a pinch of chicken stock powder
C. 1 tablespoon of light soy sauce, 10g of anchovy paste, 1 teaspoon of lemon juice

Discover Thailand! Thai Trivia #1
Fish sauce, known as Nam Pla, and shrimp paste, known as Padar, are often used as seasonings in Thai cuisine. Nam Pla is a clear liquid made by fermenting fish with salt, and it is widely used in various Thai dishes. Padar, on the other hand, is a more opaque fish sauce with fermented fish mixed in. It is commonly used in dishes from Thailand’s northeastern region, Isaan.

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