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Print this Recipe    Thai Papaya Salad

Green Papaya Salad (Som Tam)

4 ounces green papaya
1 clove garlic
3 small red or green chilis
1 tablespoon roast peanuts
1 ounce long beans chopped into 1-inch pieces or french beans
2 tablespoons lemon juice
3 tablespoons light soy sauce
1 teaspoon sugar
1 medium tomato, chopped into segme
2 large chinese cabbage leaves

Peel the outer skin from the green papaya and finely shred the
flesh on a cheese grater or chop very finely into long thin shreds.
Set aside.

In a mortar, lightly pound the garlic, add the chilis and lightly
pound while occasionally stirring with a spoon to prevent the
resulting paste from thickening. Add the long beans and slightly
bruise them. Add the shredded papaya, lightly pound and stir until
all the ingredients are blended together. Add the lemon juice,
soy sauce and sugar and stir into the mixture. Finally add the
tomato, stirring once.

Arrange the Chinese cabbage leaves on a serving dish and turn the
yam onto them. Diners should tear off a section of cabbage leaf
to use as a scoop for the yam, the two being eaten together. This
dish is especially good with sticky rice.


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