Som-Tum (Papaya salad)

ingredient

2 cups green papaya peeled and shredded
1/5 cups carrot peeld and shredded
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
1 tbsp palm sugar
1-2 cherry tomatoes, quartered
2 tbsp crushed roasted peanuts

How to do step by step

1. Peel the papaya and rinse under running water, remove the seeds and shred the flesh with a grater and set aside. 

2. 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. 


3. Put the ingredients on a serving plate then add the roasted peanuts on the top. 

4. Serving with fresh vegetables cabbage, beans, hot and sticky rice etc.

Tips: You can leave out the papaya and combine everything else and use as a salad dressing over fresh cucumber or crab, shrimp, hard fruits like apple are delicious to difference.