Originally from Laos and transmitted all across South-East asia, Som Tam is litteraly a green papaya salad, from which the primary ingredient is the papaya’s grated flesh collected before maturity. It is completed by other ingredients, including powdered dried shrimps. For developing insect cuisine, we replaced them with dried mealworms turned into powder. Are you ready? Let’s jump ento it!
- 4 garlic cloves
- 4 bird peppers
- 180 gr of peanuts
- 16 cherry tomatoes
- 1 box of JIMINI’S dried mealworms
- 1 tablespoon of sugar
- 2 tablespoons of fermented fish sauce
- 1 half green papaya
- 2 limes
We’re getting into insect cuisine : Ready? Grind it!
- Prepare your pestle, your mortar and your rape and your grate. All the ingredients will be crushed!
- Grind with your mortar the garlic cloves and the bird peppers; add the peanuts and grind again.
- Add the mealworms box in the mortar and grind another time; add the cherry tomates cut in halves and grind again. Add now 1 spoon of sugar, 2 spoons of fermented fish sauce, the juice of 2 limes in the mortar, mix vigorously.
- Cut and peel your green papaya, grate it (half of it would be enough!).
- Mix in a bowl the mortar’s content and the grated green papaya.
- Take a minute to admire your piece of art: You just got in front of you a tasty salad for 4 persons.
This insects recipe has been brought from Thaïland by the Criquets Migrateurs, from which Jimini’s is sponsoring their travel across the globe to discover insect cuisine. Discover Thaïland insect cuisine in their video: