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Chef Ethan Speizer’s Som Tum


  • ½ Medium Green Papaya
  • 1 Medium Carrot
  • 2 Chinese Long Beans (or any green beans), cut into 1/2 inch segments
  • 1 Tablespoon Dried Shrimp (optional)
  • 1 Clove Garlic
  • 2 Thai Chilies
  • 6 Cherry Tomatoes
  • 2 Tablespoons Roasted Peanuts
  • 1 ½ Limes, cut into wedges
  • ½ Lime, juiced
  • 1 ½ Tablespoons Fish Sauce
  • 1 Tablespoon Brown Sugar
  • 2 Tablespoons Pomegranate Seeds
  • 10 Leaves Thai Basil, for garnish
  • 1 Tablespoon Peanuts, for garnish

Steps to Prepare

  1. In a dry pan, toast dried shrimp until browned and fragrant.
  2. Using a mortar and pestle, mash the garlic with a pinch of salt. Add the Thai chilies, peanuts, and dried shrimp and pound until it becomes a fine paste. Add your cherry tomatoes, green beans, lime wedges and bruise with the mortar and pestle.
  3. Meanwhile, peel your green papaya and carrots. Using your Veggie Bullet, spiralize both.
  4. Add your mortar and pestle mash to the spiralized papaya and carrots.
  5. Add lime juice, brown sugar, and fish sauce to the mortar and stir until combined. Taste and add more lime juice if additional acidity is needed. This will act as your vinaigrette.
  6. Mix all the ingredients together and garnish with peanuts, Thai basil or other herbs and pomegranate.
  7. Enjoy!