Som tum
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Shimizu BWHT68A | ||
| 4 | mediums | Red and green serrano |
| 2 | larges | Cloves garlic -- skinned |
| 1 | Pieces -- half | |
| 2 | tablespoons | Small dried shrimps -- |
| Leaves | ||
| 2½ | cup | Green papaya -- shredded |
| (or to taste) | ||
| 1 | cup | Green or string beans -- |
| Cut | ||
| 6 | Cherry tomatoes -- cut each | |
| In | ||
| 2 | teaspoons | Ground peanuts (opt) |
| Cabbage and Iceberg lettuce | ||
| 5 | tablespoons | Lime juice |
| 3 | tablespoons | Sugar |
| 3 | tablespoons | Fish sauce (Nam Pla) |
| 4 | tablespoons | Dried shrimps -- finely |
| Ground | ||
| FOR DRESSING----- | ||
Directions
-
(Thai Green Papaya Salad) Combine the dressing ingredients in a small bowl and set aside. Using a mortar and pestle, pound chilies and garlic to a coarse texture. Add papaya, green beans, tomatoes and pound 1-2 minutes longer, mixing with a spoon while pounding. Add dried shrimps, peanuts, dressing and mix well. Serve immediately with cabbage and lettuce leaves. Goes well with Thai style BBQ chicken and steamed sticky rice. Makes about 4-½ cups of salad, about 4 servings.
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