Som dtam Thai salad with Sprouts and Swede

Inspired by Andy Oliver from Somsaa

Ingredients (serves 2)

• 300g Brussels Sprouts, finely shredded 
• ¼ Swede, julienned 
• 1 – 3 Red birdseye chillis depending on heat / your preference 
• 2 garlic cloves  
• 1 Tbsp of palm sugar or brown sugar  
• 3 small pieces of lime cheek 
• 2 Tbsp of fried peanuts 
• 1 Tbsp of dried shrimp 
• 1 Tbsp tamarind water  
• 1 Tbsp lime juice 
• 2 Tbsp fish sauce 
• 5 Cherry tomatoes, halved 

Method

1. Using a large pestle and mortar, pound garlic until reasonably smooth 
    
2. Add the palm sugar and chillis pound until the chillis are smashed. 
    
3. Next add the sprouts, tomatoes, lime pieces and peanuts pounding and bruising each as you go. 
    
4. Season with tamarind, fish sauce, lime juice, pounding to distribute.  
    
5. Finally, add the swede, plus the dried shrimps and spend a few moments pounding and muddling. 
    
6. Taste the dressing and adjust if necessary – it should taste spicy, sour-sweet, and have background salt.