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Salad · Thai

Som Tam Goong Sod (Papaya Salad with Fresh Prawns)

20 min Serves 4 ~139 kcal/serving ~£8.20 (£2.05/serving) Contains-nutsDairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 300 g raw king prawns, peeled and deveined
  • 300 g green papaya (or grated carrot and cucumber)
  • 80 g cherry tomatoes, halved
  • 2 garlic cloves
  • 2 fresh red chillies
  • 20 g roasted peanuts, roughly chopped
  • 2 tbsp fish sauce
  • 2 fresh lime
  • 1 tbsp palm sugar

Nutrition (per serving)

Calories
139 kcal
Protein
15.6 g
Carbohydrate
10 g
of which sugars
6.8 g
Fat
3.2 g
of which saturates
0.6 g
Fibre
2.8 g
Salt
2.12 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Blanch the prawns in boiling water for 2 to 3 minutes until pink and opaque all the way through, then drain and cool.

  2. 2

    Peel and finely shred the green papaya.

  3. 3

    Pound the garlic and chillies to a rough paste, then mix with the tomatoes, fish sauce, lime juice and palm sugar.

  4. 4

    Toss the shredded papaya and prawns through the dressing.

  5. 5

    Scatter with the roasted peanuts and serve immediately with sticky rice.

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