| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Thai |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
|
Green papya |
| 1 |
|
Spoonfull of palm sugar or brown sugar |
| 1/2 |
|
Lime , juice of |
| 1 |
|
Clove of garlic |
| 1/2 |
|
Spoonfull of thai fishsauce |
| 1 |
|
Tomato |
| 1 |
lg |
Thai chile and a couple of birdseye chilies for added heat |
| 10 |
|
Peanuts (up to 20) |
| 5 |
sm |
Dried shrimps (can be found in an Asian market) |
INSTRUCTIONS
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@hem.passagen.se> on Sun, 19 Jan 1997.
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