MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Som Tum (Green Papaya Salad)
Categories: Vegetables, Fruits, Nuts, Citrus, Chilies
Yield: 5 servings

1 lg Clove garlic; peeled
1/4 ts Salt
1 tb Dry-roasted salted peanuts;
- more for garnish
2 Fresh bird or serrano
Chilies; sliced
1/2 ts Raw or white sugar
1 tb Dried shrimp (opt)
2 tb Fresh lime juice
2 tb Fish sauce (nam pla); to
- taste
2 Plum tomatoes coarse
- chopped
+=OR=+
1 lg Round tomato coarse chopped
+=OR=+
8 Grape tomatoes; coarse
- chopped
1/2 lb Long beans; trimmed, cut in
- 1 1/2" lengths (opt)
1 sm To medium green (unripe)
- papaya (see Note)
Lettuce for serving (opt)

In a blender or mortar, blend or pound garlic, salt,
peanuts, chilies, sugar and shrimp (if using) into a
paste. Transfer to a large bowl and mix in lime juice
and fish sauce. Use a spoon (or the mortar) to lightly
crush tomatoes and beans (if using), then add to bowl
and mix lightly.

Peel and coarsely grate or shred papaya, discarding
seeds and inner membrane. There should be 4 to 6 cups.

Add papaya to bowl and lightly but thoroughly toss
together. Taste for seasoning. Mound in a bowl (if
desired, line bowl with lettuce leaves beforehand).
Sprinkle with peanuts and serve.

NOTE: If green papaya is unavailable, use an equivalent
amount of coleslaw mix (shredded cabbage and carrots).

By: Julia Moskin

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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