Carrot Som Tum

Crunchy strips with a sharp bite, bathed in a spicy acidic juice. The scent of pounded garlic and lime hits the nose instantly.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 285
• Protein: 9 g
• Carbs: 40 g
• Fat: 8 g

Ingredients

• 600 g Carrot ( shredded into long strips )
• 4 piece Garlic ( peeled )
• 4 piece Thai chili ( whole )
• 100 g Green bean ( cut into 3cm pieces )
• 16 piece Solanum lycopersicum esculentum M. ( halved )
• 60 g Peanut ( dry roasted )
• 2 tbsp palm sugar ( chopped )
• 4 tbsp Lime juice
• 4 tbsp fish sauce
• 400 g Green papaya ( peeled and shredded into julienne )
• 2 tbsp Dried shrimp ( rinsed )

Instructions

1. Aromatic base

   In a mortar, crush the garlic, Thai chilies, and dried shrimp until a coarse paste is formed. The chili oils should color the garlic.

2. Seasoning liquid

   Add the palm sugar, lime juice, and fish sauce. Mix vigorously until the sugar is completely dissolved and the juice becomes cloudy.

3. The mix

   Stir in the shredded carrots, shredded green papaya, and green beans. Pound firmly but without completely crushing: the vegetables should soften to absorb the sauce without losing their texture.

4. Finishing touches

   Add the halved cherry tomatoes and peanuts. Give three or four pestle strokes so the tomatoes release a little pulp to bind the sauce.

Chef's tips

• The mortar should sing: the sound of the pestle against the side tells you if you are crushing or just mixing.
• Serve immediately, otherwise the salt will draw water out of the vegetables and you will lose the crunch.

Storage

Does not store. Consume as soon as the pounding is finished.