Recipe: Diana Chan's scampi Som Tum

Thai cuisine has to be one of my favourites. It really hits the spots for me in terms of flavours. Hot, spicy, sour, sweet, salty – it hits all of your taste buds leaving you craving more. It’s like a punch in the face, full of flavour!

Thai food is all about balance. It’s the perfect balance of tang, sweetness and heat that makes each dish unique. Growing up, I always loved tom yum soups. My mom used to make it for us all the time. She would always add prawns and oyster mushrooms. Another one of my favourite Thai dishes is som tum salad, traditionally made with green papaya.

When green papayas are not in season, feel free to substitute green mango instead. It isn’t som tum anymore, instead, it becomes a Malaysian dish called kerabu that still hits the spot. Not always am I impressed with the som tum salads I have ordered at Thai restaurants across Melbourne.

They are usually too dry and not dressed well, or they substitute and have more tomatoes than green papaya.

Well, here is an easy-to-follow recipe that allows you to make this dish at home.

I’ve jazzed it up by using scampi as they are currently in season and are a good alternative to prawns. Scampi make a dish look beautiful so if you’d like to keep the head and tail intact, simply barbecue for three-to-four minutes, brushing with some oil, and season after.

Scampi Som Tum (Serves 4)

Ingredients:

8 scampi, cleaned

300g shredded green papaya

8 cherry tomatoes, halved

4 snake beans, thinly sliced into 3mm thickness (use green beans as substitute)

¼ cup dried baby shrimp, soaked in water for 15 mins

¼ cup roasted and crushed peanuts

1 bird’s eye chilli, finely sliced (use long red chilli deseeded for lower heat)

½ bunch of coriander leaves

Dressing

1 ½ tbsp fish sauce

2 tbsp lime juice

1 tbsp white sugar

1 tbsp of hot water

Method

1. Start by making the dressing. Place all the ingredients into a mixing bowl and stir until the sugar has dissolved. Set aside covered.
2. To make the salad, place all the ingredients into a large bowl and mix through. Set aside and dress later.
3. To cook the scampi, place a pot of salted water on high and bring to a boil. Blanch the scampi for approximately 30-45 seconds. Remove and refresh in ice-cold water.
4. Remove the head and discard the shell. Slice the scampi in half lengthways.
5. To serve, dress the green papaya salad with the reserved dressing. Top with the blanched scampi.