Som Tam Pu Nim Recipe From Executive Chef Tao at SABA
Celebrate the Thai New Year with this authentic Som Tam Pu Nim Recipe from Executive Chef Tao at SABA Dublin.
Get involved with the Thai New Year on social media by following the hashtags #SabaThaiNY and #ThairishNY.
– 100g shredded green papaya
– 50g shredded carrot
– 30g snake beans, cut into 2” pieces
– 6 cherry tomatoes, halved
– 4 birds eye chilli
– 4 cloves of garlic
– 30g roasted cashew nuts
– 2 soft shell crabs
– 30g plain flour
– 200ml rapeseed oil for deep frying
– 1 ½ dsp. tamarind
– 1 ½ dsp. lime juice
– ¾ dsp. palm sugar
– 2 dsp. fish sauce
1. Put the garlic and birds eye chilli into a pestle and mortar and add half of the snake beans.
2. Lightly crush the ingredients with the fish sauce, palm sugar, lime juice and tamarind.
3. Do a taste test to ensure the sauce has the 4 famous Thai flavours – sweet, sour, salty and spicy.
4. Add green papaya, carrot, the remaining snake beans, cherry tomatoes and cashew nuts.
5. Mix all the ingredients well in the mortar and leave to the side.
6. Bring a wok to a high heat and add oil.
7. Cover the soft shell crab in plain flour and deep fry until the soft shell crab is golden brown and crispy.
8. Place the crab on kitchen paper to remove any excess oil.
9. To serve, cut the crab in half and serve together on the green papaya salad.
Saba is an award winning Thai and Vietnamese Eatery on Clarendon Street and Baggot Street, Dublin. Saba, which means “happy meeting place” in Thai, serves authentic cuisine at reasonable prices in a setting described as “colonial meets contemporary”. Saba is renowned for our delicious food, fantastic atmosphere and cocktails that will tantalise your tastebuds. Taweesak Trakoolwattana, Tao, is our executive chef in Saba and he brings extensive culinary experience and a distinct passion for traditional Thai and Vietnamese dishes.
From the outset, Tao wanted diners to immediately recognise something different in Saba. “Asian restaurants can sometimes compromise authenticity with fusion recipes, while Saba remains true to its Thai and Vietnamese heritage.” Taos focus is on fresh, healthy ingredients and rich authentic flavours, but that does not mean that there is an interesting twist here and there.