Chilli-pawpaw salad

Chilli-pawpaw salad

Tam mak houng

By
From
South East Asian Food

This is som tam Laos-style, not as sour as the version from north-east Thailand.

Ingredients

Quantity Ingredient
1 small green pawpaw
3 small carrots, (optional – you may double the pawpaw instead)
4-6 red chillies, seeds intact
3-4 garlic cloves, sliced
1 land crab, washed well, (optional)
3 tablespoons country fish paste water
1 teaspoon fish sauce
1-2 teaspoons palm sugar
1/2 lime, juiced
1 very firm tomato, sliced into chunks

Method

  1. Shred the pawpaw and shred or grate the carrots, then mix together thoroughly. In a large earthenware mixing mortar pound the chillies then add the garlic and pound together to a fine paste. Add the crab if you are using it and pulverise it. Combine country fish paste water, fish sauce, sugar and lime juice in a bowl. Taste and adjust the balance if you feel you should do so. Add to the mixing mortar with the pawpaw and carrot mixture and the tomato and mix everything together thoroughly with the pestle as described for Som Tam Malako.
  2. It is good to serve this with sin (dried meat), pork crackling from a packet, grilled chicken or fried fish. Serve also sticky rice and a few fresh green salad vegetables such as cucumber slices, lettuce or spring onion.
Tags:
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again