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Papaya Salad

Som Tum
Prep Time15 minutes

Equipment

Ingredients

  • 2 cups shredded papaya
  • 2 Thai chili peppers more if you like spicy
  • 2 cloves garlic
  • 1 tbsp palm sugar or substitute white sugar
  • ½ cup strings beans cut into 1 inch strips
  • 2 tbsp roasted peanuts
  • ¼ cup fresh lime juice
  • 2 tbsp fish sauce
  • ½ cup cherry tomatoes halved

Instructions

  • Peel the green skin off the papaya and disguard. Shred the papaya fruit using a shredder, mandoline or knife (the shreds should be thin and long). Do not get too close to the seeds where the fruit is bitter.
  • Using a clay mortar and wood pestle, pound the chilies and garlic until they’re broken up. Add the palm sugar and pound to help disolve.
  • Add the roasted peanuts and pound to break them up slightly.
  • Add the lime juice and fish sauce. Incoporate everything together.
  • Add the long beans, shredded papaya, and tomato, gently pounding until vegetables are slightly bruised. Use a large spoon to incorporate all ingredients together as you pound.