September 22, 2025

Green Mango Som Tum, Grilled Prawns

Martin Boetz, Restaurateur & Chef

Short Grain by Martin Boetz

Serves 2

Salad 
2 cloves garlic, peeled 
2 green birdseye chillies 
10 g dried shrimp, soaked in warm water 
20 g palm sugar 
50 g snake beans, cut into 3 cm pieces 
4 cherry tomatoes, halved 
100 g roasted peanuts, crushed 
30 ml fish sauce 
30 ml fresh lime juice 
30 ml tamarind 
2 sour green mangoes, peeled, flesh sliced

Grilled prawns 
6 large green prawns, shell on

To serve 
2 lime cheeks 
Cucumber, sliced, chilled

Originating in Northern Thailand and Laos, this fragrant salad is readily available in Thailand and is always made fresh to order.

Salad
In a large mortar and pestle, pound the garlic, whole chillies and drained dried shrimp to a paste.
Mix the palm sugar into the paste.
Add and gently bruise the snake beans, tomatoes and peanuts.
Season with the combined fish sauce, lime juice and tamarind.
Add the green mango and lightly pound.
Use a spoon to toss well.
Taste and adjust seasoning if necessary.

Grilled prawns
Season prawns well with sea salt.
Place the prawns, shell and head on, onto a hot grill.
Cook for two minutes on each side or until the flesh is opaque.

To serve
To plate individually, place salad into two small bowls, then place onto dinner plates.
Place three grilled prawns onto each plate, then garnish with lime cheeks and cucumber.
Alternatively, place onto a share platter.