Filocups with Som Tam and shrimps
At Bud Holland we often get the question what a Thai green papaya is. This is an unripe papaya variety, also called cooking-papaya and is often used in the famous Thai dish 'Som Tam'. This is a salad of green papaya with a dressing of lime juice, garlic, sugar, chili and fish sauce. Green papaya is also delicious in a cold glass noodle salad with all kinds of seafood. Or a Thai fish curry.
We used a traditional recipe of Som Tam and turned it into a nice afternoon-snack.
Ingredients for 15 cups
1/4 green papaya (cooking papaya), peeled and cut julienne
3 rawit chillis
2 cloves of garlic, peeled
3 tbsp. palm sugar
4 tbsp. fish sauce
4 tbsp. lime juice (+ some zest for decoration)
1 tbsp. tamarind juice
3 longyard beans, cut into approx. 4 cm long pieces
30g peanuts, chopped
Filo pastry, cut into 15 squares
1. Preheat the oven to 170 degrees. Lightly brush a cupcake tray with some oil and form each piece of filo pastry into a cup in the cupcake tray. Bake in approx. 8 minutes until crispy.
2. Cook the longyard beans for about 5 minutes and rinse with cold water.
3. Add the rawit peppers to a mortar together with the garlic. Pound into small pieces.
4. Add the palm sugar, fish sauce, lime juice, tamarind juice and pound until well blended.
5. Add the papaya and longyard beans to the bowl and mix well.
6. Stir fry the prawns with some oil.
7. Fill the filo cups with the papaya-longyard-salad and one shrimp each and use the chopped peanuts and lime zest as a garnish.