Papaya Salad (Som Tam)

Papaya Salad (Som Tam)

Thai green Papaya Salad
Som Tam Malakaw •2 cups green papaya peeled and shredded (substitute: green hard mango or carrot).
•4 cloves garlic
•1-2 birds eye chilies
•½ cup long been or green bean, cut into ½ to 1 inch lengths.
•2 tbsp dried shrimp, rinsed and dried
•1-2 tbsp Thai fish sauce
•1 tbsp lime juice
•1 tbsp tamarind water/juice
•1tbsp palm sugar
•1-2 cherry tomatoes, quartered
•2 tbsp crushed roasted peanuts
Peel the papaya and rinse under running water, remove the seeds and shred the flesh with a grater and set aside. In the mortar and pestle add the garlic, chilies and beans, pound for just a minute. The add the papaya, dried shrimp, fish sauce, lime juice, palm sugar, tamarind water and tomatoes. Gently pound using a large spoon to mix as you pound until the palm sugar has melted. Put the ingredients on a serving plate then add the roasted peanuts on the top. Serve with cabbage wedges and sliced cucumber on the side.
Note: You can leave out the papaya and combine everything else and use as a salad dressing over fresh