Scraping a living.

Not selected for Google Earth or Google Maps after a second review [?]

Scraping a living. This woman spends a morning on the beach looking for small crabs. She would scrape the sand and quickly grab these fast creatures. These crabs are used in a variety of Thai dishes.

They are fermented and then, after being pounded in the mortar, added to Som-Tam (spicy green papaya salad) and other dishes. The mushed up crabs are eaten complete, with shells and feet.

Green Papaya Salad, or Som Tam, is a very common spicy dish eaten throughout Thailand. It originates in Laos/Issan, but now the whole country enjoys it. This dish is easily made vegetarian by omitting the dried shrimp and crab, and substituting salt for the fish sauce.


*- First prepare the green unripe papaya by peeling the dark green skin. Then, hold the papaya in your hand, and smack the fruit lengthwise with a good sized knife. You want to create 1/2″ or so deep cuts into the fruit. Do this over and over until you have created a good amount of cuts. Then, cut the papaya lengthwise to produce long strips. You can also buy tools which can create long shreds, or even use a cheese grater (the big holes). Thai people use the big knife method though!

*- In a ceramic mortar & pestle, add the whole garlic cloves and chilies. Pound with the pestle a few times to mash, then add the long beans or green beans. Pound a few more times, and add a pinch of papaya. This helps mix the garlic & chilies. Pound some more.

*- Add the palm sugar, add fermented crab or fermented fish paste (plaa-raa), fish sauce (naam plaa) and pound more. Make sure everything is well mixed.

*- Add the tomato, chopped into large pieces. Pound more, but not as hard.

*- Add the lime juice, dried shrimp and the rest of the papaya. Pound about 10-15 times while mixing with a spoon. You want to evenly coat the papaya with the juices while pounding the flavor into the papaya, but don’t pound so hard that the papaya disintegrates.

*- Add the peanuts, mix and serve.

I have never seen anybody making less then a 3-4 lb of this salad. Everybody makes their own version! But most are very hot. I can only tolerate relatively mild version of this salad.

Show more
Show less
Save Cancel Want to use bold, italic, links?

Comments (48)

Shain Paiment on November 7, 2013

excellent shot F+L

Karl Eggenmüller on March 20, 2014

Dreamlike Tomas,

a beach without people masses.

I love it!

YS 9 + LIKE 42

Many greetings from Germany,


Tomros on March 20, 2014

only few local people on the beach. Few more on weekend. It is not on a tourist map or in any guide!!

Karl Eggenmüller on March 20, 2014

Thanks for the info, Tomas.



Tomros on March 21, 2014

when are you going Karl ;-)

Slávka K on August 27

Veľmi pekné foto

Tomros on September 8

diky Slavko

Buts Yuri on September 9

Interesting and beautiful composition! Like ! Best wishes! Greetings from Ukraine! Yuri.

Sign up to comment. Sign in if you already did it.

Photo taken in Soi Thetsaban 2/3, Tambon Hat Chao Samran, Amphoe Mueang Phetchaburi, Chang Wat Phetchaburi 76100, Thailand
Fisherman's Resort

Photo details

  • Uploaded on February 18, 2013
  • © All Rights Reserved
    by Tomros
    • Camera: Panasonic DMC-ZS5
    • Taken on 2011/04/27 15:49:23
    • Exposure: 0.001s (1/1000)
    • Focal Length: 4.10mm
    • F/Stop: f/6.300
    • ISO Speed: ISO200
    • Exposure Bias: 0.00 EV
    • No flash