Shredded green papaya pounded in a mortar with tomatoes, lime, fish sauce, and chili, creating Cambodia's refreshing take on a Southeast Asian classic.
Ingredients
300g green papaya, shredded
6 cherry tomatoes, halved
2 cloves garlic
2 bird's eye chilies
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp palm sugar
50g roasted peanuts
Dried shrimp
Instructions
1Pound garlic and chilies in mortar until crushed.
2Add tomatoes and lightly bruise. Add dried shrimp.
3Add green papaya and pound gently, turning and mixing.
4Season with fish sauce, lime juice, and palm sugar. Taste and adjust.
5Transfer to plate and top with crushed roasted peanuts.
Did You Know?
The Cambodian version is typically milder and sweeter than the Thai som tum.