CHICKEN SOMTAM SALAD WITH RICE NOODLES
Shredded
papaya (raw) 400 Gms
Peeled
Garlic 50 gm
Fresh
red Chilly 4 no.s
Cherry
Tomatoes 5 pcs
Palm
Sugar ¼ cup
Lime
Juice ½ Tbs
Fish
Sauce 1 Tbs
Crushed
Peanut ½ Tbs
Dried
Shrimp 1 tbs
Grilled
Chicken Satay 3 no’s
Rice
Noodles boiled 100 gm
BASIC MISE IN
PLACE
METHOD:
* Roughly
crush a small handful of unsalted peanuts with mortar and pestle. Set
aside. Wipe the mortar and pestle clean.
* Peel
the papaya, shred it with a shredder to thin strips and soak them in cold water
while you prepare the marination.
* Take
the chilies and peeled garlic and give them a gentle bash with mortar and
pestle. You still ought to see bits and pieces, not a puree. Add the shrimp and
continue bashing. Add the crushed peanuts and mix well.
* Add
the liquid palm sugar, tomatoes, beans, lime juice and fish sauce. Continue to
lightly bash, shift with the spoon, and mix a little more.
* Add
the shredded papaya, boiled rice noodles and continue bashing, but not too hard
just enough so the mixture soaks up the flavors.
* Grill
the Chicken satay, Place it on the top of the salad.
* Serve
cold, sprinkle some crushed peanuts on top. Garnish with Coriander leaf.
