Green Papaya Salad - Som Tum

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  5 cherry or 85g

• Red peppers

  Hot chili, raw

  200g

• Fish sauce

  Ready-to-serve

  1 ½ tbsp or 27g

• Limes

  Raw

  ¾ fruit or 50g

• Peanuts

  All types, raw

  0 tbsp or 0g

• Beans, snap, green, raw

  Generic

  1 pound or 448g

• Xylitol

  Piping Rock

  4 ½ tsp or 18g

• Garlic, minced

  Iberia

  1 tsp or 3g

• Papaya, raw

  Generic

  1 pound or 448g

• Shrimp, raw

  Generic

  3 large or 21g

Directions

1. Many Asian supermarkets have pre-shredded green papaya and that is what I use. However, if you can only find whole green papaya, the papaya can be peeled and shredded using a regular cheese grater with medium to large sized holes. Or if you can find a papaya shredder, it works wonder. When you get closer to the center, you will see the white immature seeds inside. Stop and move onto another part of the papaya. Discard any seeds that got into your bowl. If you have a food processor with grater, you can shred the papaya faster.
2. In Thailand, green papaya salad is made using a clay mortar, wooden pestle and a spatula. Smash a clove of garlic first. Then add green beans and halved cherry tomatoes. Pound a few times just to bruise the beans and get the juice out of the tomatoes. Add chili peppers and crush them just enough to release the hotness, unless you like your salad really hot. Add the green papaya, dried shrimp, toasted peanuts, fish sauce, lime juice and palm sugar. Use the pestle to push the mixture up in the mortar and the spatula to push it down so that the mixture is mixed well.
3. However, if you do not have a big enough mortar you can crush garlic, tomatoes, green beans. Set them aside in a large bowl. Add dried shrimp, fish sauce, lime juice and palm sugar to the bowl. Add green papaya and mix well
4. (source: https://www.thaitable.com/thai/recipe/green-papaya-salad)