Som Tum Goong Recipe

Prep papaya

Peel the green papaya with a vegetable peeler. Using a julienne peeler or a sharp knife, shred the papaya into long thin strips about matchstick thickness. Place in a large bowl and set aside in the refrigerator to keep crisp while you prepare other components.

Toast peanuts (if needed)

If your peanuts are not roasted, heat a small dry skillet over medium heat. Add peanuts and toast, stirring, until fragrant and lightly golden, about 3–4 minutes. Cool and roughly crush half (about 2 tbsp) using a mortar or the flat side of a knife. Reserve remaining for garnish.

Make dressing in mortar

In a large mortar (traditional) or a medium mixing bowl if you don't have one, lightly pound the garlic cloves and bird's eye chiles just enough to bruise and release aroma (about 10–15 seconds). Add the palm sugar and roughly mash to dissolve. Add fish sauce, lime juice, and tamarind water (if using). Stir or gently bruise to combine. Taste and adjust balance — it should be bright, salty, sour, and slightly sweet. If it's too strong, add 1 tsp water or palm sugar syrup.

Combine vegetables

Add the cut green beans and halved cherry tomatoes to the mortar/bowl. Pound gently 6–8 times to lightly bruise the beans and tomatoes to release juices but not crush them into mush. Add the shredded papaya and dried shrimp (if using). Using a spoon and the pestle or two wooden spoons, toss and gently press the papaya to coat with dressing for 15–20 seconds until well combined.

Finish salad

Add the crushed roasted peanuts and toss one more time to integrate. Transfer the som tum to a serving plate. Taste and adjust with extra fish sauce, lime juice, or sugar as needed.

Marinate shrimp

Pat shrimp dry with paper towels. In a small bowl combine minced garlic, lime juice, fish sauce, neutral oil, ground pepper and salt. Toss shrimp in the mixture and let sit at room temperature for 10–15 minutes (no more than 30 minutes) to absorb flavor.

Preheat grill or pan

Preheat an outdoor grill or a grill pan/skillet over medium-high heat until very hot (about 5 minutes). Oil the grates or brush a little oil on the shrimp to prevent sticking.

Grill shrimp

Thread shrimp onto skewers if desired (3 per skewer) or cook directly on the hot grates/pan. Grill shrimp 1.5–2 minutes per side, until pink and opaque with slight char—total about 3–4 minutes depending on size. Do not overcook to avoid rubbery texture.

Rest

Transfer shrimp to a plate and rest for 1–2 minutes. Spoon any remaining marinade over the shrimp or squeeze a bit of extra lime juice for brightness.

Place the som tum on a serving platter or individual plates. Arrange the grilled shrimp on top or alongside the salad (two to three shrimp per serving).

Garnish with cilantro, basil or mint leaves, extra crushed peanuts, and lime wedges. Serve immediately with lettuce leaves to wrap bites or with steamed jasmine rice on the side.

Enjoy: advise guests to squeeze extra lime or add more chiles to taste. Leftovers: store shrimp and salad separately in airtight containers in the refrigerator for up to 24 hours; salad will soften over time.