A clever twist on a Thai classic.
Som Tam with Green Apple
Chef Jarrett Wrisley
2
15 minutes
10 minutes
Thai
Salads
Usually made with unripe green papaya, this version was born after seeing a woman in Bangkok make it with green apples.
This salad is best served alongside grilled meats, with sticky or steamed jasmine rice.
Ingredients
2 Granny Smith apples, cored
10 cherry tomatoes
4 green beans
3 tbsp coconut sugar
Juice of 2 limes
2 tbsp fish sauce
2 garlic cloves
2 fresh Thai chilies, stemmed
3 tbsp peanuts, preferably skin-on
1 tbsp small dried shrimp (optional)
blank
Directions
Fry or roast peanuts in a wok or pan, and set aside.
Slice apples thinly, halve tomatoes, and cut green beans into short lengths, about 3 pieces each.
Add the garlic and chilies to a mortar and pestle. Pound to a very rough paste for about 30 seconds.
Then, add the palm or coconut sugar (or light brown sugar), fish sauce, lime juice, and prawns and combine again, pounding lightly.
Add the green beans and pound lightly (just to bruise) and then the tomatoes, pounding lightly.
Next, add the apple and pound lightly for a minute, stirring from the bottom with a spoon as you hit the fruit.
Finally, add the peanuts, stir, plate, and serve!