Somtom Authentic Clay Mantar Recipe
Fresh green papaya salad prepared in a mixture of lime juice, fresh Thi chili plum sugar, and crushed peanuts.
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Ingredients
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Som Tum Salad
Method
Som Tum Salad
Prepare the papaya
Peel the green papaya and discard seeds. Using a mandoline, julienne peeler, or knife, shred the papaya into thin matchstick strips until you have about 2 cups. Place the shredded papaya in a large bowl and set aside.
Make the dressing in a mortar
In a large mortar and pestle (or a small mixing bowl if you don't have one), lightly pound 2 garlic cloves and 2 bird's eye chilies just until broken and fragrant — avoid pulverizing completely so you retain bursts of flavor.
Add liquids and seasonings
Add 3 tbs fresh lime juice, 1.5 tbs fish sauce, 1.5 tbs palm sugar, and 1 tsp Thi plum sugar (or plum jam). Gently pound and stir the mixture to dissolve sugar and blend flavors. Taste and adjust balance: it should be bright, salty, sweet, and sour. If plum sugar is too thick, add up to 1 tsp soft palm sugar syrup or a little warm water to loosen.
Combine vegetables
Add 1 cup trimmed and cut long green beans and 6 halved cherry tomatoes to the mortar (or bowl). Lightly bruise the tomatoes and beans with a few gentle pounds — you want them slightly crushed to release juices but not mashed into a puree.
Add papaya and mix
Transfer the shredded papaya to the mortar or add the dressing-vegetable mix to the large bowl with papaya. Toss and lightly pound 6–8 times so the dressing coats the papaya and the flavors meld. The papaya should remain crisp.
Finish with peanuts and dried shrimp
Add 3 tbs coarsely crushed roasted peanuts and 1 tbs chopped dried shrimp (if using). Gently toss or give 1–2 light pulses with the pestle to incorporate. Reserve a small sprinkle of peanuts for garnish.
Adjust seasoning
Taste the salad and adjust saltiness and sweetness: add up to 0.5 tbs fish sauce or 0.5 tbs palm sugar as needed, and up to 0.5 tbs lime juice for more acidity. Stir well.
Plate and garnish
Transfer the Som Tum to a serving plate. Sprinkle the reserved crushed peanuts and 2 tbs fresh cilantro (and optional Thai basil) on top. Serve immediately chilled or at room temperature.
Serving suggestion
Serve as a side with sticky rice, grilled meats, or enjoy on its own. Best eaten within 30 minutes for maximum crispness.
