shellfish , peanuts, gluten-free, medium skill level recipe, pescatarian, small plateSeb HolmesFarang London prawns, chef recipe, payst london, london, london chef, london restaurant, papaya, green papaya, tamarind, lime juice, lime, peanuts, green beans, shrimp, tiger prawns, som tam, salad, pestle & mortar, chillispicy, chilli, birds eye chilli, spicy, fish sauce, sour, sweet, fruit, farang, sebby holmesComment

Grilled Tiger prawns & citrus som tam salad

shellfish , peanuts, gluten-free, medium skill level recipe, pescatarian, small plateSeb HolmesFarang London prawns, chef recipe, payst london, london, london chef, london restaurant, papaya, green papaya, tamarind, lime juice, lime, peanuts, green beans, shrimp, tiger prawns, som tam, salad, pestle & mortar, chillispicy, chilli, birds eye chilli, spicy, fish sauce, sour, sweet, fruit, farang, sebby holmesComment
Grilled Tiger prawns & citrus som tam salad

Today, I'm thrilled to share a recipe that perfectly encapsulates the vibrant and bold flavours of Asia—Som Tam. This isn't just any salad; it's a taste sensation that has taken the culinary world by storm, originating from Laos and now enjoyed in countless variations. At Farang, I've crafted a special version that highlights the natural sweetness of clementines, combined with the succulent juices of grilled prawns. It's a dish that truly stands out on the plate and on the palate. Serve with sticky rice.

Serves 2 | Gluten-Free

Ingredients:

  • 8-10 prawns, cleaned, deveined, and outer shells removed

  • 1 teaspoon fish sauce

  • 1 teaspoon vegetable oil

  • 4 garlic cloves, peeled

  • 2 teaspoons dried shrimp

  • A pinch of Maldon sea salt

  • 1 tablespoon peanuts, fried or roasted

  • 3 red bird’s-eye chillies (add more if you like it spicy)

  • 10g green beans, chopped in

  • 230g cherry tomatoes

  • 200g shredded green papaya (available at most Asian supermarkets)

  • 10–15g palm sugar

  • 20ml thick tamarind water

  • Juice of 2 limes

  • ½ lime, chopped with the zest on

  • Juice of 1 clementine

Instructions:

  1. Grill the Prawns: Coat the prawns with fish sauce and oil. Grill on high heat for 2-3 minutes each side until pink and cooked through. Remove and set aside.

  2. Prepare the Dressing: In a mortar and pestle, pound the garlic and dried shrimp with a pinch of salt. Add the peanuts and lightly crush them, being careful not to turn them into peanut butter.

  3. Mix the Salad: Gradually add the chillies, green beans, tomatoes, grilled prawns, and papaya to the mortar, bruising them gently to release their flavors.

  4. Combine Everything: Add the palm sugar, tamarind water, lime juice, chopped lime, and clementine juice. Give the salad a final bruising, ensuring the palm sugar dissolves completely. Taste and adjust seasoning to balance the sweet, salty, sour, and spicy notes.

  5. Serve: Plate up your Som Tam, and enjoy the burst of flavors. It’s a perfect blend of sweet, sour, and spicy goodness with a touch of bitterness from the lime zest.

I hope you enjoy making and devouring this delightful dish as much as I do. Don’t forget to leave a comment below and explore more of my culinary creations on the website. Happy cooking!


This recipe was also published by The Independent

This recipe was also published in The Handbook

This recipe was also published in Verge Magazine

This recipe was also published by Hinton magazine.

Head chef & founder of Farang London restaurant. Cookbook author of ‘Cook Thai’ & ‘Thai in 7’. Chief curry paste basher and co-founder of Payst London.