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 Thai flavors.
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Ingredients
- 2 cups Green papaya, shredded
- 2 pieces Salted duck eggs
- 3 pieces Garlic cloves
- 4 pieces Bird's eye chilies
- 1/2 cup Long beans, cut into 1-inch pieces
- 6 pieces Cherry tomatoes, halved
- 1 1/2 tablespoons Palm sugar
- 2 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 1 tablespoon Dried shrimp(optional)
- 2 tablespoons Roasted peanuts
Instructions
- 1
Preheat your grill or oven to 400°F (200°C) and grill the whole salted eggs for 10 minutes to develop a smoky aroma.
- 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 long beans and dried shrimp to the mortar, bruising them lightly with the pestle.
- 5
Add the palm sugar, fish sauce, and lime juice, stirring with a spoon while lightly pounding to dissolve the sugar.
- 6
Toss in the shredded green papaya and cherry tomatoes, pounding gently while turning the mixture with a spoon until well combined.
- 7
Add the roasted peanuts and half of the grilled salted egg pieces, folding them in gently so they don't break apart completely.
- 8
Transfer to a serving plate and top with the remaining grilled salted egg pieces for presentation.
Nutrition per Serving
285
Calories
12g
Protein
28g
Carbs
14g
Fat
4g
Fiber
18g
Sugar
1450mg
Sodium
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