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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Salad
Method
Salad
Prepare papaya and vegetables
Peel the green papaya and remove the seeds. Using a julienne peeler or a knife, cut the papaya into thin matchstick strips until you have about 4 cups. Julienne the carrot to about 1 cup. Trim the long beans and cut into 1-inch pieces. Halve the cherry tomatoes and thinly slice the shallot. Place papaya, carrot, beans, tomatoes, and shallot together in a large mixing bowl and set aside in the refrigerator for 10 minutes while you prepare the dressing and aromatics.
Toast peanuts and dried shrimp
Heat a small skillet over medium heat. Add the neutral oil (or dry-toast) and spread the roasted peanuts in a single layer. Toast for 2–3 minutes, stirring often, until fragrant and slightly darker — do not burn. Remove half the peanuts to a mortar or bowl and crush coarsely for topping; keep the other half whole for texture. If using dried shrimp, toast quickly in the same pan for 1 minute until aromatic, then chop coarsely and set aside.
Make dressing (Som Tom mortar method)
In a sturdy mortar and pestle, add the garlic cloves and Thai chilies (start with 2 chilies and adjust later). Pound gently until roughly broken. Add the Thi chili plum sugar (or palm sugar) and a pinch of salt; continue to crush until the sugar is semi-dissolved into the aromatic paste. Squeeze in the fresh lime juice and add the fish sauce. Stir and lightly pound to combine — you should have a sweet, sour, salty, and spicy liquid with some chili/garlic texture. Taste and adjust: add the remaining chili for more heat, more lime for brightness, more sugar if too tart, or more fish sauce for saltiness.
Combine salad with dressing
Immediately pour the dressing over the prepared papaya, carrot, long beans, cherry tomatoes, and shallot in the large bowl. Using two large spoons or clean hands, toss and gently pound the salad together for 30–60 seconds to allow the flavors to marry and soften the papaya slightly. Add the toasted and chopped dried shrimp (if using) and most of the crushed peanuts, reserving a small handful for garnish. Toss once more to distribute evenly.
Plate and garnish
Transfer the Somtom to a serving platter or individual plates. Sprinkle the reserved whole/partially crushed peanuts over the top, garnish with fresh cilantro leaves, and place lime wedges at the side. Serve immediately so the papaya stays crisp. Offer extra fish sauce, lime wedges, and chilies at the table for adjustment to taste.
