I have put my twist on this traditional Thai Som Tum salad because I lead quite a busy life. I tend to serve it with some steamed brown rice so I can eat it as a complete meal. Whereas in Thailand, this light and healthy dish is consumed with a selection of stir-fried meats and rice or noodles.
Recipe for 2 people:
100g of green beans
12 cherry or plum tomatoes
12 king prawns
1 large carrot
2-3 birds eye chillies
1 tbsp fish sauce
2 tsp granulated sugar
1 clove of garlic
1 tsp of vegetable oil
Optional ingredient 4 tbsp of salted peanuts
Pan fry the prawns with the vegetable oil on a medium to high heat.
Set aside and peel the carrots using the special peeler (pictured below) or hand mandoline.
Finely chop the garlic and 2 – 3 birds eye chillies (1 for very mild palates).
Pound the garlic and chilli using a pestle and mortar. Add the fish sauce, lime juice and granulated sugar.
Top and tail the green beans and quarter the tomatoes.
In a large bowl, combine all the ingredients and sprinkle on the peanuts after you have plated the salad.
I really hope you enjoy this version of a Thai Som Tum salad with King Prawns. Please let me know if you do and check out how I made it in my latest YouTube video. I would love it if you would subscribe to my channel. It is really quick and easy and it is 100 per cent free too. Bx