Papaya Salad [Cabbage] (Som tam)
| 1 Cup | Green Papaya, Shredded (Cabbage thinly sliced as in coleslaw) |
| ¼ Cup | Carrots, Shredded |
| 1 | Green Bean, cut/torn into 2.54cm chunks |
| 2-3 | Clove Garlic, finely chopped |
| 1 Tab | Dried Shrimp (fried) |
| 1 – 2 | Bird’s eye chilli |
| 2-3 | Cherry tomatoes (or similar size) slice into quarters |
| 1 Tab | Roasted Peanuts |
| ½ Tab | Roasted Cashews |
| Seasoning | |
| 2 Tab | Fish Sauce |
| 1 Tab | Lime juice |
| ½ Tab | Tamarind juice |
| 1 Tab | Palm sugar |
- In a clay mortar with wooden pestle combine garlic and chilli and smash
- Add green beans, and shrimp, smash into garlic and chilli
- Add peanuts and cashews and roughly smash together
- Combine papaya and carrots and give a little bash but not too much
- Add seasoning and taste
- Add lime juice and skin from which juice was extracted and smash. Taste once again.
- Add tomato and give it a couple of swipes to show who’s boss and serve
- Serve with green beans and cabbage.