Som Tam Pla Ra
Enjoy a light lunch or dinner with this som tam pla ra recipe, a quick and easy Thai papaya salad made with fermented fish sauce for an authentic taste.
Equipment
- Measuring cups and spoons
- Vegetable peeler or sharp knife
Ingredients
- 2 cloves garlic
- 2 fresh chilies, to taste
- 4 dried chilies, to taste
- 4 yard long beans, cut into 1-inch sized pieces
- 2 tablespoons fish sauce
- 2 tablespoons fermented fish sauce
- 2 tablespoons tamarind paste
- 1 tablespoon palm sugar
- 1/2 lime, sliced
- 5 small tomatoes, halved
- 2 cups shredded papaya
Instructions
- Pound the dried and fresh chilies with garlic using a mortar and pestle.
- Toss and lightly bruise the beans with the pounded ingredients in your mortar.
- Add fish sauce, fermented fish sauce, palm sugar, tamarind paste, lime juice, and lime peel. Blend well with your pestle.
- Add tomatoes and shredded papaya. Gently mix the dressing with the other ingredients. Serve immediately and enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 97kcal | Carbohydrates: 24g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.05g | Sodium: 1436mg | Potassium: 350mg | Fiber: 2g | Sugar: 14g | Vitamin A: 726IU | Vitamin C: 72mg | Calcium: 38mg | Iron: 1mg