In my last post, you would have read that I recently visited Busaba Eathai in the wonderful Kingston Upon Thames. In that behind-the-scenes cooking lesson, led by the very talented Chef Hesham, we were taught how to make a delicious Som Tam Salad, meaning ‘hot smash‘ in English.
Perfect for Summer evenings, as a starter or if you’re feeling like you want something slightly lighter, this salad will leave you feeling fresh but with taste buds full with flavour. Ticking Hesh’s top Thai flavours – sweet, sour and spicy, I wanted to share the recipe that was kindly gifted to me by the restaurant just in time for the warmer months to come.
For the sauce
1. Start by peeling the papaya and shred the green flesh.
2. Pound the garlic with the chilli in a pestle and mortar. Add the peanuts and dried shrimps and pound until they are broken, add palm sugar.
3. Add the long snake beans – just bruise them. Add the shredded papaya and pound together carefully.
4. To make the sauce, boil the Tamarind water first for 10 minutes. Add the remaining ingredients and then simmer for a further 10 minutes.
5. Add the Som Tam sauce and whilst mixing add lime juice then the cherry tomatoes. Pound the mixture carefully.
Once again, my morning at this superb restaurant was one I won’t be forgetting in a while, it reminded me so much of my time in Thailand. Many thanks has to go to KingstonFirst (check them out if you like, here) who kindly introduced me to this wonderful place. It’s fair to say I’ll be coming back again and taking on a ride down the River Thames too for afters!
What’s your favourite Thai dish? What would you recommend for a day trip to Kingston Upon Thames?