Som Tam salad made with cherry tomatoes, green papaya and Thai red chillies. It is tossed in a fresh lime dressing and is served with Fry's crispy black pepper Prawn Pieces.
In a hot wok with 1 Tbsp of oil, add Fry's Battered Prawn-Style Pieces and toss in coriander, turmeric, red chilli, mustard seeds and thinly slice onion. Add salt and pepper to taste and kafia lime leaves or lime zest and juice or lemon grass.
Finish with fresh coriander and squeeze of lime (optional).
Drain the soaked papaya well and place in a bowl lined with 2 layers of paper towel to absorb excess water. You want to have as little water on the papaya as possible so as to not dilute the dressing.
In a pestle and mortar, pound garlic and chilies until they have broken down and chilli skins have shredded.
Add palm sugar and mash with the pestle until it turns into a wet paste and all the clumps are dissolved.
Add green beans and pound just until slightly broken.
Add peanuts and pound to break the peanuts up slightly.
Add tamarind juice, and lime juice, adding the squeezed lime skin into the mortar as well for extra lime fragrance. Stir with a large spoon to mix and dissolve the sugar.
Add shredded papaya and tomatoes. Once everything looks well mixed and the tomatoes are just slightly crushed, it’s ready! Plate and sprinkle with the remaining peanuts.
Sit the salad below the crispy Prawns, garnish with fresh lime and serve with sticky rice - sticky rice is a classic pairing with papaya salad!