Among the tom yam goong, pad Thai, green, and yellow and red curries, som tam( papaya salad) sits rightup there on the listoftop Thaiculinary treasures.
The dish, originally from the northeast, has become ubiquitous in Thairestaurants from London to Sydney and is today found in pretty much any Bangkok Thairestaurant( there ' s even a song dedicated to it). Fragrant, spicy and packing a realkick, som tam is eaten any time ofthe day.
Ingredients
Sm allgreen raw papaya, shredded 4 chopped long beans 6 cloves garlic( or 1 / 4 pod) 8 cherry tom atoes cut into quarters 6 red or green chilly 2 Tbsp palm sugar( or 1 Tbsp regular sugar) 3 Tbsp lim e juice 2 Tbsp fish sauce or soy sauce 3 Tbsp ground roasted peanuts Fresh lettuce, green beans, lim e wedges and chilly for garnish
How to Make Som Tam( Papaya Salad) Peeland seed papaya and shred it. Put in a bowl. Crush garlic with a pestle, then add long beans and tom atoes and pound a few tim es to release juices. Add the chillies and crush lightly to release the heat. In a separate cup dissolve the sugar in the lim e juice and fish sauce. Mix allingredients together now and toss to m ix. Serve in a shallow bowland top with garnish. Rem em ber: Do not blend but use m ortar and pestle for the salad. Do not add salt, the fish sauce or soy sauce has enough salt. Taste once m ixed and add any ingredient to taste.. this one is supposed to be deadly spicy.