Som tam

Yield: 1 Servings

Measure Ingredient
¼ \N Green papya
1 \N Spoonfull of palm sugar or brown sugar
½ \N Lime , juice of
1 \N Clove of garlic
½ \N Spoonfull of thai fishsauce
1 \N Tomato
1 large Thai chile and a couple of birdseye chilies for added heat
10 \N Peanuts (up to 20)
5 smalls Dried shrimps (can be found in an Asian market)

This is a recipe for a great Thai salad, Som Tam (Green papayasalad) It's hot, it's sweet, it's sour, it's great.

Roast the peanuts in a hot and dry frying pan until they get color Use a pestle and mortar to chop the garlic and chilies and the dried shrimp, add the tomato, continue to chop. Add the limejuice, the fishsauce and the sugar. Shread the papaya Pour the mixure in the mortal over the papaya and mix well and then add the roasted peanuts.

Posted to CHILE-HEADS DIGEST V3 #216 by Jesper Rolén <jeffe@...> on Sun, 19 Jan 1997.

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