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Recipe for :

Som Tam - Green Papaya Salad
 

This recipe has been published with the permission of the Blue Elephant Cooking School in Bangkok, Thailand. This is an example of the type of dish you can learn to cook at the School.

Located in the heart of Bangkok, the Blue Elephant Cooking School is housed in a dazzling century old mansion where you can discover and experience the culinary wonders of Royal Thai Cuisine.

The Blue Elephant Cooking School has fully equipped facilities offering you the chance to put your hand to practicing Thai Cuisine. A typical day commences with a visit to the morning market. Accompanied by your instructor, you will learn to select and buy Thai ingredients for your personal cooking lesson. Classes are followed by a meal in the delightful Blue Elephant restaurant where you sample your own cooking as well as additional Thai dishes.

A traditional raw salad with a mildly spicy seasoning. Unripe papaya is firm fleshed so make sure you slice it thinly.

Ingredients

1 clove garlic, peeled
4 green bird's-eye chillies
30g / 1oz yard-long beans or French beans, cut into 2cm / 1/2 in pieces
20g / 1/2 oz / 1/6 cup dried shrimps
2 tbsp palm sugar
3 tbsp fish sauce
3 tbsp lemon juice
60g / 2oz cherry tomatoes, quartered
30g / 1oz / 1/8 cup roasted peanuts
200g / 7oz unripe green papaya, peeled and grated into long, thin strips

For the garnish:
Green salad leaves

Method
  • In a mortar, roughly pound the garlic and chillies. Add the beans and pound, then the shrimps and pound again until crushed.
  • Add the sugar, fish sauce and lemon juice and stir together. Add the tomatoes and press with the pestle.
  • Add the peanuts and the papaya and stir until well mixed in.
  • Serve cold in a round dish lined with the salad leaves.

Serves 1

© Blue Elephant Cooking School

 
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