What do salted eggs taste like?

Salted duck eggs have a firm white and a creamy orange yolk. The flavor is savory, rich, and slightly salty.

Can I make this ahead of time?

Som Tum dressing can be made separately and ahead of time. Once the salad is made, it is best eaten immediately. The papaya will soften if it sits too long in the dressing.

Som Tum Kai Kem (Thai Papaya Salad with Salted Eggs)

Name: Som Tum Kai Kem (Thai Papaya Salad with Salted Eggs)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Thai
Ingredients: 1 1/2 cups shredded green papaya; 3 cloves garlic; 3 Thai chilies; 1 tablespoon palm sugar; 1 tablespoon fish sauce (start with less); 2 to 3 tablespoons fresh lime juice; 1 to 2 tablespoons water; ½ cup long beans, cut into 1-inch pieces; ½ cup cherry tomatoes, halved; 1 tablespoon dried shrimp; 1 tablespoon roasted peanuts; 2 salted duck eggs, quartered

Description

Som Tum Kai Kem is a bold Thai papaya salad topped with rich salted eggs. The creamy yolks melt into the spicy lime dressing and create one of the most addictive Som Tum variations.

Ingredients

Scale

1 1/2 cups shredded green papaya
3 cloves garlic
3 Thai chilies
1 tablespoon palm sugar
1 tablespoon fish sauce (start with less)
2 to 3 tablespoons fresh lime juice
1 to 2 tablespoons water
½ cup long beans, cut into 1-inch pieces
½ cup cherry tomatoes, halved
1 tablespoon dried shrimp
1 tablespoon roasted peanuts
2 salted duck eggs, quartered

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Instructions

Pound the aromatics. Add garlic and chilies to a mortar and pestle. Pound lightly until crushed and fragrant.
Add vegetables. Add long beans and lightly pound to bruise them. Add tomatoes and gently press to release some juices.
Build the dressing. Add palm sugar, fish sauce, lime juice, dried shrimp and a little water. Stir with the pestle and spoon to combine to create a dressing.
Add papaya. Add shredded papaya and use the spoon and pestle together to toss and lightly pound the salad so it absorbs the dressing.
Add peanuts. Add roasted peanuts and toss. Save a little bit for sprinkling on before serving.
Add salted eggs. Add quartered salted eggs last. Gently fold them into the salad without breaking them too much. Taste and adjust lime juice, fish sauce, or sugar if needed.
Taste and Adjust. Because salted eggs vary in saltiness, always adjust at the end. If the salad tastes too salty, add a little more lime juice or water. If it needs balance, add a small pinch of palm sugar.

Notes

Pound gently. Do not mash the papaya.
Always taste before adding more fish sauce.
Add salted eggs at the end so the yolks stay intact.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Thai salads
Method: mortar and pestle
Cuisine: Thai