Papaya Salad / Som-Tam

Preparation time: 10 minutes
Cooking time: 6-7 minutes

1 person	4 persons	Ingredients:
1 clove	4 cloves	Garlic - peeled
3-7	12-28	Whole birds eye Chilies (mild to super spicy)
10g	40g	Dried shrimps
One pinch	4 pinches	Salt
20g	80g	Long green beans - split and cut into 2 ½ cm lengths
100g	400g	Green papaya - grated
60g	240g	Small tomatoes - cut into halves
1 teaspoon	4 teaspoons	Palm sugar
1 tablespoon	4 tablespoons	Light Soy Sauce
10g	40g	Whole roasted peanuts
1 tablespoon	4 tablespoons	Limejuice

Method:

1. Into a wooden or clay mortar, put garlic, chilies, dried shrimps and salt. Pound with the pestle until mixed together. The chilies should be just broken.
2. Mix in long green beans and pound with the mortar until broken.
3. Mix in papaya and pound lightly for about half a minute.
4. Mix in tomatoes, palm sugar and soy sauce. Pound lightly together for about half a minute and until well mixed together.
5. Mix in roasted peanuts and limejuice. Pound lightly for half a minute.
6. Serve on a large plate accompanied by sticky Rice.

Most people like to eat Som-tam with sticky rice. In Chiang Mai this is a favored snack between meals, especially by women. It is also a standard dish to order at any waterfall or natural heritage site in Thailand along with grilled chicken, 'guy yang' or roasted fish, 'plaa pao'. Yum, yum, just try it!

For Vegetarians

Just leave out the shrimps altogether