Travelling to Tanzania in November, I discovered the perfect pairing for our flagship wooded white blend, The Nineteenfiftytwo: Thai food, especially Som Tam (Green Papaya Salad) and Tom Gha Khai (Coconut Chicken Soup). The creamy spice, caramel aromas of the Semillon and crispy fresh tropical flavours of the Sauvignon Blanc, enhances the authentic tastes of the Thai cuisine. Thanks to Google I found a lovely recipe from The Muddled Pantry. The green papaya is available from the New Asian Spice Supermarket in Seapoint, Cape Town.
SOM TAM (GREEN PAPAYA SALAD): SERVES 2
- 2 garlic cloves, roughly chopped
- 2 tbsp. roasted peanuts (unsalted), coarsely crushed
- 2 tbsp. dried prawns (soaked in hot water for 20 minutes), drained
- 4 cherry tomatoes, halved
- 4 green beans, cut into 1 cm lengths
- 2-4 bird`s eye chillies, to taste
- 2 cups shredded green papaya
- 3 tbsp palm sugar, shaved
- 2 tbsp fish sauce
- 2 tbsp. lime juice
- 1 tbsp. tamarind water
Method: The Dressing
- Combine all the dressing ingredients in a microwave-proof bowl
- Cook on a high heat for 1 minute, or until the palm sugar is completely dissolved
- Allow to cool completely
Method: The Salad
- Using a pestle and mortar, pound the garlic with a pinch of salt
- Add the peanuts and dried prawns, pound to a coarse paste.
- Next add the cherry tomatoes and beans, pound gently (the tomatoes may “explode)
- Finally, add the green papaya and lightly bruise, all the while turning and tossing the mixture with a spoon held in your other hand.
- Moisten the salad with the dressing
- Combine thoroughly before serving immediately