24/03/2009 | Sukhotai, Le Meridien, Dubaï

Salade de papaye épicée aux crevettes

Som Tam Goong Sod

20g prawn (boiled)
80g green papaya (shredded)
10g carrot (shredded)
10g tomatoes (cubed)
10g string bean (cut into 1”)
10g peanut
2tbsp fish sauce
2tbsp lime juice
1tbsp palm sugar
5g chili
5g garlic
20g dried shrimp

• In a mortar, pound garlic and chili.

• Add string beans, tomatoes and peanut, season with fish sauce, lime juice and palm sugar.

• Then add papaya, carrot, prawn and dried shrimp.
Chef Montri Jiratitikankit

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