Green Papaya Salad (Som Tam)

Servings: 2
Ingredients:

4 oz Green papaya
1    Garlic clove
3 sm Red or green chilis
1 tb Roast peanuts
1 oz Long beans; chopped into
- 1-inch (2.5 cm) lengths
- OR - French beans
2 tb Lemon juice
3 tb Light soy sauce
1 ts Sugar
1 md Tomato
-- chopped into segments
2 lg Chinese cabbage leaves

Peel the outer skin from the green papaya and finely shred the flesh on a
cheese grater or chop very finely into long thin shreds. Set aside. In a
mortar, lightly puond the garlic, add the chilis and lightly pound while
occasionally stirring with a spoon to prevent the resulting paste from
thickening. Add the long beans and slightly bruise them. Add the
shredded papaya, lightly pound and stir until all the ingredients are
blended together. Add the lemon juice, soy sauce and sugar and stir into
the mixture. Finally add the tomato, stirring once. Arrange the Chinese
cabbage leaves on a serving dish and turn the yam on to them. Diners
should tear off a section of cabbage leaf to use as a scoop for the yam,
the two being eaten together. This dish is especially good with sticky
rice.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr
Typed for you by Karen Mintzias

—–