Som Tum Salad With Grilled Salted Egg
A vibrant green papaya salad balancing spicy, sour, and sweet flavors, topped with smoky grilled salted duck eggs.
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Ingredients
- 2 pieces Salted duck eggs (pre-cooked)
- 2 cups Green papaya, shredded
- 3 pieces Garlic cloves
- 4 pieces Bird's eye chilies
- 1 1/2 tablespoons Palm sugar
- 2 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 1/2 cup Cherry tomatoes, halved
- 1/4 cup Long beans, cut into 1-inch pieces
- 2 tablespoons Roasted peanuts
- 1 tablespoon Dried shrimp(optional)
Instructions
- 1
Preheat a grill or grill pan to medium-high heat and lightly char the whole salted eggs for 3-5 minutes until the shells have smoky marks.
- 2
Peel the grilled salted eggs and cut them into quarters, then set aside.
- 3
In a large mortar and pestle, pound the garlic and bird's eye chilies until a coarse paste forms.
- 4
Add the palm sugar, fish sauce, and lime juice to the mortar, stirring with a spoon to dissolve the sugar.
- 5
Add the long beans and dried shrimp, lightly bruising them with the pestle to release their juices.
- 6
Toss in the shredded green papaya and cherry tomatoes, pounding gently while using a spoon to turn the salad so everything is evenly coated.
- 7
Add the roasted peanuts and give the salad one final light toss.
- 8
Transfer the salad to a serving plate and top with the grilled salted egg quarters to serve immediately.
Nutrition per Serving
285
Calories
14g
Protein
32g
Carbs
11g
Fat
5g
Fiber
18g
Sugar
1450mg
Sodium
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