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

      Title: Som Tum (Green Papaya Salad)
 Categories: Thai, Salads, Fruits, Nuts, Citrus, Chiles
      Yield: 4 servings

      1 cl Garlic; peeled
    1/4 ts Salt
      1 tb Dry-roasted salted peanuts;
           - more for garnish
      2    Fresh bird chiles or
           - serranos; sliced
    1/2 ts Raw or white sugar
      1 tb Dried shrimp (optional)
      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
           - (optional)
      1    Green (unripe) papaya;
           - * see Note
           Lettuce;
           - for serving (optional)

  In a blender or mortar, blend or pound garlic, salt, peanuts,
  chiles, 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:

  Use a small to medium green papaya. If green papaya is unavailable,
  use an equivalent amount of coleslaw mix (shredded cabbage and
  carrots).

  Recipe by Julia Moskin

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

  Uncle Dirty Dave's Archives

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