Som tam salad with live crab

Technical

Som Tum is a dish that needs to be balanced to your personal liking. When my mother ordered som tum, she asked for sum tum ‘mai ped’ (not spicy-hot). Usually, she would point out, ‘just one pepper’. As for me, I like my som tum, medium spicy and really bitter. In this recipe, use the number of seasonings (fish sauce, chili, jaggery, lime juice) as information. You will know what you want, not too different from the fact that you can have your own style for your espresso.

Preliminary treatment

If in case you are inexperienced with chopping papaya, move on to the next step. In any other case, shred the stem of the papaya and peel only one aspect. The pores and skin will help keep the papaya from slipping out of your hand when you chop it. Chop or grate the papaya (Figure 2). You should use a papaya planer or cheese grater with giant holes Reading: Som tam salad with raw crab Also read: Salad dressings for acid refluxers Put crabs in a microwaveable bowl and mix the crabs with water. Either use a large bowl or place a plate underneath it. The water will boil. Microwave the crab for five minutes. You can also boil it in a pot for a period of 5 minutes. The crabs should turn red like other cooked shellfish (figure 3.) Let the crabs soak in the boiling water until you’re ready, then add them. Cut the tomatoes in half. Roast peanuts or use roasted peanuts. Roast the peanuts by constantly stirring the peanuts in the pan until golden brown, about 7 minutes, depending on your warmth.There are several methods you can also perform or incorporate som tum. There are 2 strategies below, the normal technique used in Thailand and the composite technique for these techniques without tools (mortar som tum and pestle).

Mix according to the usual technique with mortar and pestle som tum:

Read more: Antipasto valerie betinelli pasta salad Chop the garlic and smash it (no need to peel the garlic). The whole garlic peel will come out through the crushing process or it can be left in a jar of som (figure 4.) Put jaggery, dried shrimp, roasted peanuts and horn pepper in a mortar and pound it finely (figure 5.) som Spicy tum, spicy chili tear the yarn properly. Add the tomatoes and small beans (figure 6.) Tear the crab into pieces and put in the mortar. Crush and mix with a spoon. Add fish sauce and lemon juice. Style your som tum clothes; You will probably need more seasoning. In case you’re proud of the style, add grated papaya (figure 7). Combine it with a spoon. Style again.

Mixing technique without mortar and pestle:

Use a knife to flatten part of the garlic and drop it into the bowl. Crush peanuts in a plastic bag with a heavy meat scraper/pan and place in a bowl. In identical bags, crush the peppers. Alternatively, peppers can be sliced ​​lengthwise. Put the salted roasted crabs in a plastic bag and put them in a bowl. Put spices, jaggery, fish sauce and lemon juice in a bowl. Add dried shrimp, limit tomatoes and long/young beans. Please combine it properly. Style the sauce and add any seasonings. Add grated papaya. Throw the right way and the right style again. Immediately transfer to a serving plate and serve with contemporary greens (picture 8: cabbage, yardlong beans and Thai basil) and sticky rice.

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