This som tam moo krob (green papaya salad with crispy pork) is so easy to replicate and you could even get your guests to enjoy some hands-on salad-making.
- 1 green papaya (640 g), peeled
- 2 garlic cloves
- 6 red chilli padis (15 g)
- 4 g dried shrimp
- 4 stalks of long beans (80 g), cut into 5-cm lengths
- 2 tsps Thai palm sugar
- 3 limes (150 g), cut into quarters
- 1 small carrot (50 g), shredded
- 2 tomatoes (110 g), quartered
- 50 g peanuts
- 40 ml (about 8 tsps) of fish sauce
- 2 tsps of freshly squeezed lime juice
- 1 cooked salted egg (cut into six segments)
- 150 g roast pork, cut into 2 cm by 3 cm pieces
Shred the papaya using a vegetable shredder or knife. When using a knife, hold the papaya firmly in one hand. Use the knife to make multiple cuts of about 2cm deep, lengthwise. Then slice lengthwise to get strips that are around 5cm to 7cm long. Repeat until you get to the papaya core, which can be discarded.
Smash one garlic clove and three chilli padis in the mortar.
Add half of the dried shrimp, half of the long beans, a teaspoon of palm sugar and six wedges of lime. Pound to squeeze out the lime juice.
Add half of the shredded green papaya. Pound and use a spoon to toss the mixture.Add four teaspoons of fish sauce. Toss and pound.
Add half of the shredded carrot, toss and pound.
Add one tomato, then lightly toss and pound.
Add half the peanuts, then lightly toss and pound.
Add a teaspoon of fresh lime juice, then toss and pound.
Transfer green papaya salad into serving dish. Place half of the salted egg on top. Arrange half of the roast pork on top of the salad. Serve immediately.
Repeat steps two to 10 using the remaining ingredients for second batch.
ABOUT THE CHEF: Hedy Khoo is the columnist for The New Paper‘s HED CHEF which features Asian cuisine and recipes. You can follow Hedy on her Instagram account @hedchefhedykhoo for more of her culinary adventures.
Recipe: Hedy Khoo / Photo: The New Paper