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Papaya Salad
Som Tam - ส้มตำ
Description
This salad is very popular with both Thais and foreigners. Unripe, green papaya is becoming more widely available abroad now so there is every chance that you will be able to reproduce this at home. Thais like to eat it with sticky rice and barbecued chicken.
Ingredients
| 200 | g | green papaya (peeled and grated into thin strips (cucumber, carrot or melon can be substituted) |
| 3 | clv | garlic |
| 10 | green chillies (small) | |
| 2 | long beans (cut into 2cm (1 inch) pieces) | |
| 5 | g | dried shrimps |
| 30 | ml | fish sauce |
| 30 | ml | lime juice |
| 10 | g | palm sugar |
| 15 | ml | anchovy sauce (optional) |
| 1 | tomato (cut in half and sliced) | |
| 30 | g | peanuts (roasted) |
Instructions
Put the garlic, chillies and long beans into a mortar and pound roughly. Add the papaya and pound again to bruise the ingredients. Then add the dried shrimps, fish sauce, lime juice and palm sugar and stir together using the pestle and a spoon until the palm sugar has melted. Add the anchovy sauce and tomatoes and pound to combine. Then add the peanuts and mix together. Serve with sticky rice