Sweet and sour papaya salad with tamarind (Som Tam)

Name: Sweet and sour papaya salad with tamarind (Som Tam)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 green papaya (about 750 g); 7-10 Tbsp Salt; 6 Mini-Pak Choy; 1 Tomato; 1 Organic Lime; 1 (4 cm long) green tamarind pods; 150 g Snake beans; 4-5 Stem(s) Coriander; 2 TABLESPOONS hulled sesame seed; 3-4 Tbsp roasted sesame oil; 1 TEASPOON Palm sugar; 7-10 Tbsp Pepper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 green papaya (about 750 g)
7-10 Tbsp Salt
6 Mini-Pak Choy
1 Tomato
1 Organic Lime
1 (4 cm long) green tamarind pods
150 g Snake beans
4-5 Stem(s) Coriander
2 TABLESPOONS hulled sesame seed
3-4 Tbsp roasted sesame oil
1 TEASPOON Palm sugar
7-10 Tbsp Pepper

Directions

1
Peel the papaya, cut it in half lengthwise and remove the seeds. Cut the flesh into thin long strips with the peeler. Knead the papaya and 1/2 salt in a bowl and leave to stand for at least 30 minutes
2
Clean, wash and halve Pak Choy. Wash and clean the tomato and cut into small cubes. Wash and halve the lime. Cut 1/2 lime into slices. Squeeze the juice from the other lime. Wash tamarind and grate finely. Clean the beans and cook in salted water for about 8 minutes. Wash coriander, shake dry and chop the upper half of the stems coarsely
3
Roast sesame seeds in a pan without fat. Drain the beans and rinse briefly under cold water. Cut the beans into pieces. Squeeze the papaya and put it in a bowl. Add beans, tamarind, sesame, coriander, 1-2 tbsp sesame oil and tomato. Season salad with lime juice and sugar
4
Heat 2 tablespoons of oil in a frying pan. Fry the pak choy for 2-3 minutes while turning. Season with salt and some pepper. Take out. Arrange salad and Pak Choy and add lime wedges