Thai Papaya Salad with Crab
Tart, spicy, and herbaceous—this classic Som Tam gets luxe appeal from sweet crab meat and toasted peanuts. Ready in under 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 248
- Protein
- 22g
Ingredients
- 1 medium (about 1.5 lbs) green papaya, peeled
- 8 oz lump crab meat
- 1.5 limes lime (juiced)
- 1.5 tbsp fish sauce
- ¾ tbsp palm sugar (or brown sugar)
- 2 whole Thai bird's eye chilies (or 1 serrano), minced
- ¼ cup roasted peanuts, crushed
- ¼ cup fresh cilantro, chopped
- 1 cup cherry tomatoes, halved
Instructions
- 1
Halve the papaya lengthwise, scoop seeds, then grate the flesh into matchsticks using a box grater or julienne peeler.
- 2
In a small bowl, whisk lime juice, fish sauce, and palm sugar until sugar dissolves, about 30 seconds.
- 3
Pick through crab meat gently to remove any shell fragments; keep pieces intact.
- 4
Place papaya in a large bowl. Add minced chili and pour dressing over; toss gently for 1 minute.
- 5
Add crab meat, tomatoes, cilantro, and half the peanuts; fold together without breaking crab.
- 6
Divide between two plates and scatter remaining peanuts on top. Serve immediately.
Tools you’ll need
- box grater or julienne peeler
- small mixing bowl
- large mixing bowl
- whisk
- two serving plates
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