A deep fried version of the famous green papaya salad ‘Som Tum Tod’ ส้มตำทอด in Thai, comprises the same ingredients of the fresh version, however in this version the green papaya shreds are deep fried, changing the essence of this dish to a snack or a side dish almost like potato fries.
A fun dish and a great match for cold beer in hot nights.
Ingredients and preparations
- Shredded green papaya
- Frying batter, runny consistency
- Vegetable oil for deep frying
- Yardlong beans cut into bite-size pieces
- Roasted peanuts, unsalted
- ‘KeeNu’ chilies 2-5
- Garlic 2-3 cloves
- Cherry tomatoes, a handful
- Coconut sugar, about 4 tbs
- Lime juice, about 2 tbs
- Light soy sauce, about 4 tbs
1.Prepare the sauce in a ‘Pok Pok’ mortar by first pounding chilies and garlic, then add the sugar, lime and soy sauce. Halve and add the tomatoes and lightly pound them. Taste and correct with soy, lime or sugar. The taste should be balanced salty, sweet and sour. Transfer to a sauce bowl.
2.In a utility bowl thoroughly mix the papaya shreds with the frying batter to coat the shreds with the batter. Heat frying oil and fry the papaya shreds in batches until nicely browned. Remove from the oil with a strainer spatula and place on a paper towel to let excess oil drain.
3.Plate the fried papaya. Sprinkle with the yardlong bean and peanuts. Serve with the sauce.