Thai Recipes: Som tum Salad ( green papaya salad)

Som tum 

The sourness of the lime juice, the saltiness of the fish sauce, the heat from the chillies and the crunch from unripe, green papaya and long snake beans, this Thai salad is nothing but packed with explosion of flavours and unforgettable textural wonders. Som Tum, in Thai, is a no-cooking refreshing green papaya salad that usually serves as an entree or as a side along with main dishes because of its sourness that opens up the appetite.

Ingredients:

1 large or 2 small cloves garlic, peeled

1/4 teaspoon salt

1 tablespoon dry-roasted salted peanuts, more for garnish

2 fresh bird chilies or serrano chilies, sliced

1/2 teaspoon raw sugar or white sugar

1 tablespoon dried shrimp (optional)

2 tablespoons fresh lime juice

1 to 2 tablespoons fish sauce (nam pla), to taste

2 plum tomatoes, 1 large round tomato, or 8 grape tomatoes, coarsely chopped

1/2 pound long beans, trimmed and cut into 1 1/2-inch lengths (optional)

1 small to medium green (unripe) papaya (see Note)

Lettuce for serving (optional).

Step 1:

In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.

Step 2:

Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.

Step 3:

Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.

Tip:

 If green papaya is unavailable, use an equivalent amount of coleslaw mix (shredded cabbage and carrots).

Now in Thailand they would say "  ขอให้เจริญอาหาร! (kŏr hâi jà-rern aa-hăan!  Which means;

                                                                  " Enjoy your meal"

Where can we find Thailand in the world?

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