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Spicy Som Tam

Karishma · February 6, 2020 · Leave a Comment

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What you need:

1 small raw papaya

1 tomato – cut in to small wedges

1 small onion – sliced thin and long 

1 carrot – shredded

For the dressing:

2 tbsp Thai paste (red chillies, lemongrass, ginger, garlic, shallots, kafir lime leaves)

2 tbsp light soy sauce

1 tbsp tamarind paste

1 tbsp powdered jaggery

1 tbsp coconut vinegar

2 tbsp lemon juice

1 tbsp sesame oil

Additional ginger, chilli, garlic – to taste

Salt – to taste

For the topping:

2 tbsp roasted peanuts

Microgreens

Some Thai holy basil

 

How to:

Peel and prepare the raw papaya to shred. I use a round grater for this. You can use any kind of shredder or do it manually. Toss the veggies in a large mixing bowl with some sesame oil and leave aside.

For the dressing:

Make a paste using the detailed ingredients. This can be done using a mortar and pestle or a chopper.

Wisk all ingredients together in a mixing bowl. Check seasoning and adjust as per personal preference.

There are no exact measurements to this! Just strike a balance between sweet, sour and spicy and make it robust!

Toss all the veggies with the prepared salad dressing.

For the assembly:

Spoon out the salad on to your serving plate. Top with roasted peanuts and garnish with some freshly snipped microgreens and Thai holy basil

Remember to share it with someone you love.

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About Karishma Sakhrani

From a desk at Vogue to the centre of the culinary stage in India.

I abandoned a flourishing career in business development at Condé Nast to follow my passion for food, entering MasterChef India 4 In 2015. Beyond my wildest dreams and expectations, I made it to the final and ever since this life changing experience, there’s been no looking back.

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