Thai style fruits salad with shrimps. (Som Tam Phonlamai Koong Sod)

Just one of many examples of som tam that has nothing to do with green papaya and almost everything to do with the method of preparation: made in a clay mortar, the salad requires the same gentle pounding that aims to bruise but not smash the main ingredients, allowing some of the sweet-tart dressing to pervade. Use any fruit you want, even if it’s just one or two kinds. Be sure to choose fruit that strikes a good balance between sweetness and tartness. If the fruit is very sweet, you’ll want to scale back on the sugar and perhaps bump up the lime juice.

  • 3-5 medium shrimps,
  • 1 Green apple
  • 1 Guava
  • 100 g. Carrot
  • 50 g. Green lettuce 
  • 30 g. Cashew nut 
  • 1 - 2 cloves of garlic, finely shopped
  • 2-3 hot chilies, chopped (add more if you like more spicy)
  • 1 tbp palm sugar
  • 1 tbsp fish sauce
  • 1-2 limes juice
  • 1 bunches of mint leave (option)

How to Cooking:
To make the dressing:  In the medium blow combine the garlic, sugar, chilies, lime juice, fish sauce, shallots diced and mixed well and taste.
  1. Heat water in a pot until boiling.
  2. Clean and remove the shrimp shell but leave the tails (for good appearance).
  3. Then cut open the back of each shrimp to remove the veins. Put into boiling water for 1 minutes.
  4. Transfer the cooked shrimp to a medium bowl.
  5. Add green apple, guava, carrot (cut into wedge)
  6. Add the dressing, then stir to combine everything well.
  7. Transfer the salad to the serving plate. 
  8. Garnish with cashew nut and a few leaves of mints.
  9. ENJOY! :D