Som Tum Salad With Grilled Salted Egg
A vibrant green papaya salad featuring the smoky richness of grilled salted duck eggs balanced with spicy, sour, and sweet notes.
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Ingredients
- 2 cups Green papaya, shredded
- 2 pieces Salted duck eggs
- 6 pieces Cherry tomatoes, halved
- 1/2 cup Long beans, cut into 1-inch pieces
- 3 pieces Bird's eye chilies
- 2 pieces Garlic cloves
- 1 1/2 tablespoons Palm sugar
- 2 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 2 tablespoons Roasted peanuts
- 1 tablespoon Dried shrimp(optional)
Instructions
- 1
Preheat a grill or toaster oven to 350°F (175°C) and grill the whole salted eggs for 8-10 minutes until the shells show slight char marks and the inside is fragrant.
- 2
Peel the grilled salted eggs and cut them into quarters, setting them aside for the final assembly.
- 3
In a large mortar and pestle, pound the garlic and chilies together until they form a coarse paste.
- 4
Add the palm sugar, dried shrimp, and peanuts, pounding lightly to break them down while mixing with the paste.
- 5
Add the long beans and bruise them slightly with the pestle, then toss in the cherry tomatoes and lightly crush them to release their juices.
- 6
Whisk in the fish sauce and lime juice until the sugar is fully dissolved and the dressing is well combined.
- 7
Add the shredded green papaya to the mortar and use a spoon and pestle to toss and lightly bruise the papaya so it absorbs the dressing.
- 8
Transfer the salad to a serving plate and gently top with the grilled salted egg quarters before serving immediately.
Nutrition per Serving
285
Calories
14g
Protein
28g
Carbs
14g
Fat
4g
Fiber
12g
Sugar
1150mg
Sodium
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