Som Tum Soft-Shell Crab

Green Papaya Salad With Deep Fried Soft Shell Crab

Som Tum Soft-Shell Crab

Green Papaya Salad With Deep Fried Soft Shell Crab
Method
Serves 1
Dressing

Combine the fish sauce, palm sugar, tamarind juice, lime juice and mix well. Mash in garlic, red chillies and dried shrimp. Then add the cashew nuts. Finally, fold in snake beans and cherry tomato.

Soft Shell Crab

Lightly coat crab in plain flour and deep fry in oil at 170°C until crisp.

To Serve

Layer green papaya and carrots on the plate. Top them with deep fried soft shell crab and pour the dressing over the top.


Chef’s Tip: Soak shredded papaya in ice water for ten minutes, drain and let dry. This method will help it stay crispy. 


 

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