Prawn, Carrot and Daikon Som Tam
Carrot and daikon bruised in a bowl until they weep, dressed with lime and chilli and topped with seared prawns and peanuts.
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Join HomecookedIngredients
- 180 g Shrimp
- 100 g Carrot
- 100 g Daikon radish
- 15 g Peanuts
- 1 Thai chilies
- ½ Lime
- 2 tsp Garlic-infused olive oil
- 10 g Cilantro (optional)
Method
- Cut the carrot and daikon into long fine shreds. Ring the chilli and crush the peanuts roughly.
- Put the shreds in a bowl with the chilli and lime juice and bruise them with the end of a rolling pin, turning as you go, for two minutes. They should slump and go glassy — som tam is pounded, not tossed, and unbruised shreds stay dry and taste of nothing.
- Sear the prawns in the garlic-infused oil over the highest flame, ninety seconds a side, until they curl tight and lose their grey.
- Pile the bruised shreds and all their liquor onto the plate, lay the hot prawns over the top and scatter the peanuts and coriander.
About Prawn, Carrot and Daikon Som Tam
Prawn, Carrot and Daikon Som Tam is a Thai lunch or dinner that comes together in about 20 minutes and serves 1. It fits anti-inflammatory eating.
Prawn, Carrot and Daikon Som Tam: frequently asked questions
Is Prawn, Carrot and Daikon Som Tam gluten-free?
Based on its ingredients, Prawn, Carrot and Daikon Som Tam has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Do I need every ingredient to make Prawn, Carrot and Daikon Som Tam?
The core ingredients are essential, but you can leave out cilantro — it's optional and mainly there for extra flavor or finish.
How many servings does Prawn, Carrot and Daikon Som Tam make?
This recipe makes 1 serving. In the app you can scale it up or down and the ingredient amounts adjust automatically.